Figs Wrapped In Basil With Balsamic Vinegar Food

BAKED FIGS WITH BALSAMIC

Steps:

• Slice the figs in half lengthways and place on a baking tray cut side up.
• Spoon about half a teaspoon of balsamic onto each fig, trying not to let too much run onto the baking tray.
• Roast at 230c for about 7 minutes - until the figs are hot through, but not dried or shriveled. Take them out of the oven and sprinkle with salt and pepper to taste.

ROASTED FIGS WITH BALSAMIC VINEGAR AND HONEY

Steps:

• Preheat oven to 400°F (205°C).
• Cut the stems off the figs and slice the figs in half from tip to bottom.
• Line a baking tray with parchment paper and arrange the cut figs on the tray in a single layer with the cut side facing up.
• Mix the honey and balsamic vinegar in a small bowl and drizzle or brush the mixture on the cut side of the figs.
• Bake the figs in the oven for 15 - 30 minutes, depending on fig ripeness.

FIGS WRAPPED IN BASIL WITH BALSAMIC VINEGAR

Steps:

• Place each fig half on an upturned basil leaf, cupping leaf around fig. Drizzle each fig with a few drops of vinegar, and serve immediately.

BALSAMIC FIG VINEGAR

Steps:

• Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes. Cover, and let cool completely.
• Working in batches, puree mixture in a food processor until smooth.
• Strain through a fine sieve into a large nonreactive bowl.
• Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl. Pour strained mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
• Uncover, and remove sieve from bowl. Discard solids. Pour vinegar into a resealable nonreactive bottle or jar.
• (Vinegar can be refrigerated for up to 1 month.).

FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
• Serve warm figs with sauce and a dollop of mascarpone.

BALSAMIC-POACHED FIGS

Steps:

• In a small saucepan, heat sugarand 1/2 cup water until sugar dissolves.Add vinegar, orange juice,thyme, and spices and bring toa boil. Reduce until slightly thickened,about 5 minutes. Transferto a medium heat-proof bowl andadd figs. Let cool completely.

WRAPPED FIGS WITH CAMEMBERT

Steps:

• Preheat the oven to 425°F.
• Split open the figs and stuff each one with a piece of camembert.
• Wrap each fig with two slices of pancetta. Place on a baking tray and cook in the oven for 5-6 minute, or until the pancetta is golden and the cheese melted.
• Remove the figs from the oven and drizzle with a little port and balsamic vinegar.
• Sprinkle with thyme or basil leaves, to serve.