Fig And Walnut Truffles Food
FIG AND GINGER TRUFFLES
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 16 truffles, serving size: 2 truffles
Number Of Ingredients 5
Steps:
- Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
- Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
- Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
- Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
- Excellent source of: Fiber
- Good source of: Manganese
Nutrition Facts : Calories 200, Fat 3.5 grams, SaturatedFat 2 grams, Sodium 8 milligrams, Carbohydrate 45 grams, Fiber 5.5 grams, Protein 2 grams
FIG AND WALNUT TRUFFLES
Provided by Eleanor Moscatel
Yield Makes 36
Number Of Ingredients 8
Steps:
- Heat cream, unsalted butter and corn syrup in heavy medium saucepan over medium heat until just boiling, stirring occasionally. Remove saucepan from heat, add semisweet chocolate to cream mixture and stir until chocolate melts and mixture is smooth. Mix in Cognac. Add figs and walnuts and blend well. Spoon mixture into 8x8-inch glass dish with 2-inch-high sides. Cover and refrigerate until mixture is firm enough to handle, about 1 hour.
- Cut chocolate mixture into 36 squares. Roll each square by hand to form round. Dust rounds lightly with cocoa. Place truffles in foil-lined dish. Cover and chill until firm, at least 4 hours. (Can be prepared 4 days ahead.)
FIG AND HONEY JAM WITH WALNUTS
I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it.
Provided by Rachel Swiger-Imhoff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
- Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
- Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 14.8 g, Cholesterol 2.5 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 56.3 mg, Sugar 13.9 g
TUSCAN TRUFFLES
For holiday potlucks, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. Mascarpone and goat cheese make them melt-in-your-mouth creamy. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Combine the first 11 ingredients until well blended. Shape into 36 balls; roll in pine nuts. Refrigerate, covered, until serving.
Nutrition Facts : Calories 80 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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- Add in the chopped dried figs and mix until they form a paste. The mixture shouldn’t be dry so you can decide if the mixture needs water. If needed, start with 1 teaspoon of water, and then mix again. Then add more water if needed. (Even if your figs are not dry but your machine is not too powerful, a little bit water helps it to process easily.)
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- If your figs are rather firm and dry, soak them covered in hot water for 5 minutes, then drain and press the water out before starting. If your figs are soft and plump, no need to soak. In a food processor or high-powered blender with a small blender jar, add the figs, honey, vanilla, and 2 tablespoons hot water. Blend until completely smooth, scraping down the sides and adding up to 2 tablespoons more hot water, as needed. I use exactly 3½ tablespoons, but this will depend on how juicy your figs are to begin with. The puree should be totally smooth, thick and not liquidy.
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