Glazed Figs Food

GLACE FIGS (DRIED FIGS)

Steps:

• Cut stems off figs, wash, prick well all around with fork. Place water, sugar and vinegar in saucepan, stir until sugar dissolves.
• Bring to the boil. Place figs in boiling syrup, reduce heat, simmer very slowly, uncovered 21/2 to 3 hours.
• Drain figs, place on fine wire rack and stand on oven tray.
• Place in dehydrator set at 140°F or 60°C and dehydrate for 24 hours, turning every few hours. They may not take quite as long depending on size of figs and where they are in the dehydrator.

GLAZED FIGS WITH MASCARPONE CREAM

Steps:

• For the cream: In an electric mixer whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes.
• For the figs: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest.
• Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes.
• Preheat the broiler.
• Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet.
• Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts.

FIG GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Trim the ham by removing the outer skin/rind, leaving a 1/4-inch of fat. Score the fat layer with a paring knife in a diamond pattern.
• Put the ham, cut side down, in a roasting pan or large baking dish. Add 1 1/2 cups of water and cover with foil. Bake for 45 minutes to 1 hour.
• Meanwhile make the glaze by whisking all of the remaining ingredients together in a saucepan over medium-low heat. Simmer, stirring often, to infuse flavors and to thin the preserves, about 3 to 5 minutes. Set aside 1/4 cup of the glaze.
• Remove the foil after the ham has cooked for 1 hour and brush it with the glaze, working it into the scores. Bake the ham, uncovered, another 40 minutes, basting again after 10 minutes. Remove the ham from the oven when an internal temperature of 140 degrees F is reached on an instant-read thermometer. Transfer the ham to carving board and it let rest for 10 to 15 minutes.
• Skim off as much of the fat as possible and then whisk in the reserved 1/4 cup of glaze. Bring the pan to a boil over medium heat, then reduce the heat and simmer until the desired consistency is reached. Strain into a warmed gravy dish for a smooth sauce, if desired. Thinly slice the ham and arrange it on a serving platter. Serve with the gravy on the side.

GLAZED FIGS

Steps:

• Halve 2 cups fresh figs and place in a small pot with 2 strips lemon zest and 2 tablespoons each red wine, water and brown sugar. Cook over low heat, stirring, until the figs are soft, 20 to 25 minutes.

BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR

Steps:

• Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.

BALSAMIC GLAZED FIGS WITH PANCETTA AND MASCARPONE

Steps:

• Pack the pancetta with the brown sugar on both sides.
• In a non-stick skillet over high heat, cook the pancetta thoroughly until it starts to crisp. When ready, remove the pancetta from the pan to a plate lined with a paper towel to soak up excess oil.
• Remove most of the leftover pancetta oil from the skillet, and in the same pan add the halved figs (without stems) with the balsamic vinegar and the honey.
• The balsamic will quickly start to thicken. Stir constantly to prevent burning, and add salt and pepper to taste. Alternatively you can roast the figs in the oven (400F) with a bit of olive oil and brown sugar until they soften, and then combine with the balsamic reduction made on the stovetop.
• When the liquids reduce to about half, remove from heat.
• Each plate receives a piece of pancetta; top with the figs (4 per person) and the reduction. Add a dollop of mascarpone and enjoy!

GLAZED FIGS WITH ALMONDS AND THYME

Steps:

• Simmer wine, honey, figs, and thyme sprig in a small saucepan 3 minutes. Remove from heat and let steep, covered, 10 minutes. Return to heat and simmer, uncovered, until liquid is just syrupy, about 10 minutes. Cool figs in syrup. Cut a slit in each fig and gently press in a nut. Sprinkle with thyme leaves. Serve warm or at room temperature.