FRESH FIGS WITH MASCARPONE AND WARM SPICED HONEY
This healthy dessert utilizes fresh figs -- a nutrient-rich fruit popular in Europe and brought to California in the late 18th Century by Spanish Franciscan missionaries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
- Add a dollop of mascarpone to the center of each fig half and set plates aside.
- Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.
Nutrition Facts : Calories 230 g, Fat 9 g, Fiber 2 g, Protein 2 g
BAKED FIGS WITH CHOPPED PISTACHIOS IN MASCARPONE
Steps:
- Preheat oven to 350 degrees F.
- For each fig, cut a cross over the stem end, just deep enough to gently squeeze the fig open. Place on a baking sheet and bake in the oven for 5 to 10 minutes. Meanwhile, combine the honey and mascarpone in a bowl. Coarsely chop the pistachio nuts, and then add them to the bowl. Remove figs from the oven. Place on a serving plate and top with mascarpone mixture. Garnish with cinnamon and grated dark chocolate.
GRILLED HONEY-ORANGE FIGS WITH MASCARPONE AND PISTACHIOS
Steps:
- Heat grill to medium. Whisk together 3 tablespoons honey and the orange juice in a small bowl. Brush the honey-orange mixture generously over the figs and then skewer figs. Grill, cut side down, until just starting to caramelize, about 30 seconds to 1 minute. Transfer to a serving plate and drizzle remaining tablespoon honey over top. Dollop with mascarpone and sprinkle with chopped pistachios. Serve.
FIGS WITH HONEY-ORANGE MASCARPONE AND PISTACHIO BRITTLE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Dessert Quick & Easy High Fiber Orange Fig Pistachio Summer Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Line baking sheet with foil. Stir sugar and 1 tablespoon water in small skillet over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, occasionally swirling skillet and brushing down sides with wet pastry brush, about 5 minutes. Remove from heat; add salt and nuts. Stir to coat and transfer to prepared sheet. Cool.
- Stir mascarpone, cream, honey, and orange peel in small bowl. Coarsely chop brittle. Arrange figs on plate. Spoon 1 teaspoonful mascarpone mixture atop cut side of each fig; garnish with brittle.
HONEY ROASTED FIGS WITH CINNAMON RECIPE
These Honey Roasted Figs make a simple yet delicious dessert, especially when paired with mascarpone or Greek yogurt or vanilla ice cream. The fresh figs are baked in the oven with butter, honey, cinnamon, pistachio, and a little lemon zest. They are tender, yielding and wonderfully fragrant. The perfect recipe for using up this season's fresh figs! And a wonderful summer dessert to serve to your friends and family.
Provided by Claire | Sprinkle and Sprouts
Categories Dessert
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 400ºF/200ºC
- Cut a cross in the top of each fig, ensuring that you don't go more than half way down the fig. Use your fingers to push the fig open like a flower (See note 2)
- Place the the figs in a baking dish and add around a teaspoon of butter to each fig.
- Drizzle over the honey ensuring some falls over and into each fig.
- Sprinkle over the cinnamon.
- Grate a little lemon zest over each fig.
- Sprinkle the pistachios around the figs.
- Roast for 7-10 minutes until the figs have softened and the butter has melted into the honey.
- Serve warm with your chosen creamy element.
Nutrition Facts : Calories 244 kcal, Carbohydrate 40 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 78 mg, Fiber 4 g, Sugar 35 g, ServingSize 1 serving
SPICED BAKED FIGS WITH GINGER MASCARPONE
This dish makes the perfect ending to a relaxed dinner party, special yet stress-free
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 327 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium
GREEK BLOSSOMS - FRESH FIGS WITH HONEY, YOGURT, AND WALNUTS
Fresh figs cut into 'blossoms' and filled with honey, yogurt and walnuts! Also see the Lemon Mascarpone and Pistachio variation, below. These fig blossoms make a grand appetizer, or ending to any meal. Food of the Gods and Goddesses!
Provided by BecR2400
Categories Dessert
Time 10m
Yield 8 Fresh Fig Appetizers, 8 serving(s)
Number Of Ingredients 9
Steps:
- Use a sharp knife to mark an "X" on the top of each fig, being careful not to cut more than 3/4 of the way down the fruit.
- Spread open each fig 'blossom', to expose the pink center. Arrange the figs on a platter.
- Use a small spoon to fill each fig with marmalade, Greek yogurt, and honey. Dust with cinnamon.
- Finish with small chunks of herbed chevre, walnut pieces, and fresh mint sprigs. Serve immediately.
- Good with Carr's whole wheat crackers or baguette slices, for a more substantial snack.
- VARIATION: Substitute creme fraiche for the yogurt, mascarpone cheese with lemon zest for the herbed chevre, and green pistachios instead of walnuts. Drizzle with honey and dust with cinnamon -- yum!
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