Figs With Marsala And Orange Food

DRIED FIG AND MARSALA TART

Steps:

• Set the oven at 400°F/200°C/Gas 6. Put the figs and raisins into a mixing bowl, pour over the Marsala and leave to stand for forty-five minutes, stirring occasionally.
• Make the pastry:
• Cut the cold butter into small cubes and rub into the flour, either with your fingertips or using a food processor. Work until you have what looks like coarse, fresh breadcrumbs. Stir in the sugar.
• Add the egg yolks to the butter and flour. Mix together until you have a soft dough, then turn out on to a floured board and knead briefly, for just a minute. Shape the dough into a smooth, fat cylinder. Wrap it in greaseproof paper or clingfilm and leave to rest in the fridge for thirty minutes.
• Make the caramel:
• Place the Tatin mould or a frying pan over a moderate heat. (If you will be baking the tart in a cake tin, use a frying pan to make the caramel, otherwise you will damage your tin.) Add the Marsala from the dried fruit, leaving the fruit behind in the bowl, then add the sugar. Bring to the boil and leave to form a thin caramel. If you are using a Tatin mould, remove from the heat. If you are using a cake tin, pour the caramel from the frying pan into the tin.
• Assemble the tart:
• Cut the butter into small cubes and scatter it over the caramel. Place the plumped-up figs on the base of the tin in a single layer (neatly or not, as you wish), then scatter over the raisins, pushing them into any gaps.
• Roll out the pastry a little larger than the Tatin mould or cake tin. With the help of the rolling pin-it is very fragile-lift the pastry into the mould or tin, pressing it gently into place over the figs. Tuck in any overhanging pastry.
• Bake in the preheated oven for about thirty minutes, until the pastry is golden. Remove from the oven and leave to settle for ten to fifteen minutes. Place a large serving plate on top of the tart, then, using oven gloves, hold the tin and plate firmly and carefully turn them over, leaving the tart to slide out on to the plate. Serve warm with cream, ice cream or crème fraîche.

MARSALA AND FIG CROSTATA

Steps:

• For the filling:
• Combine all ingredients in heavy large saucepan and bring to boil over high heat. Reduce heat to medium-low.
• Cover and simmer until figs are very tender, about 1 hour.
• Uncover and simmer until liquid reduces slightly, about 8 minutes.
• Transfer mixture to medium bowl. Cool slightly. Refrigerate until cool, stirring occasionally (mixture will be thick), about 45 minutes.
• Discard cinnamon sticks. Filling can be made 1 day ahead. Cover and keep chilled.
• For the crust:
• Preheat oven to 375°F
• Mix flour, sugar, fennel seeds, and salt in processor. Add butter and 1 egg. Using on/off turns, process until dough forms.
• Gather dough into ball; divide in half. Flatten each half into disk.
• Wrap 1 disk in plastic wrap; refrigerate until cold, at least 30 minutes and up to 1 day.
• Press remaining dough disk onto bottom and up sides of 10-inch-diameter tart pan with removable bottom.
• Pierce bottom all over with fork.
• Chill until firm, about 10 minutes. Can be prepared 1 day ahead. Cover and keep chilled.
• Roll out chilled dough disk on waxed paper to 12-inch round.
• Transfer dough on waxed paper to rimless baking sheet.
• Cut dough into twelve 3/4-inch-wide strips.
• Chill strips while filling tart. Spread filling evenly in crust.
• Place 6 dough strips atop filling, spacing evenly. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Press ends of strips against edge of tart pan to trim.
• Whisk remaining egg in small bowl to blend; brush over lattice.
• Bake tart until juices bubble thickly around edges and crust is deep golden, about 55 minutes.
• Cool on rack 1 hour. Using small knife, gently loosen tart from pan sides. Remove sides.
• Serve slightly warm or at room temperature with ice cream. Serves 8.
• That's it!

SPICED BAKED FIGS WITH GINGER MASCARPONE

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.
• When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.

ROAST PORK WITH FIGS ONIONS AND MARSALA

Steps:

• Soak the Figs in the Marsala at least an hour.
• Put the Boiler Onions in warm water 20 min, skin cut off the root and stem,cut a X in the bottom.
• Mix 1 TBS Oil, Salt, Pepper,& Allspice then rub the Pork let it stand half an hour.
• Sear the rubbed pork in the rest of the oil.
• Put everything but the butter in a coverable roasting pan.
• Roast covered at 325F for an hour.
• Uncover, drop the oven to 275F and continue roasting to an internal temp of 145F.
• If you want a higher temp for safety do so but I feel 145F plus the 5+ rise after removal is sufficient.
• Remove the meat to a plate.
• Remove the most solid of the Figs and onions.
• Put the liquid in a pot and degrease, I use paper towels.
• Chech the seasoning.
• Whisk in the butter to the hot liquid, I use my hand blender.
• Slice and enjoy, figs and onions on the side.

FIGS WITH MARSALA AND ORANGE

Steps:

• Combine orange juice, and wine into a stainless steel sauce pan.
• Bring to a boil and boil rapidly for 5 minutes to reduce.
• Mix in honey and zest and simmer 3-4 minutes.
• Place figs in pan and gently roll them in the syrup over low heat to poach them for 2 minutes.
• You do not want to cook or soften them but remain intact.
• Remove from heat, add orange blossom water or rose water and let cool.
• Chill in the refrigerator for at least 1 hour.
• Serve slightly chilled, coating the figs with the syrup.