Honey Caramelized Figs With Yogurt Food

HONEY-CARAMELIZED FIGS WITH YOGURT

Steps:

• Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes.
• Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.

FIGS WITH HONEY-YOGURT CREAM

Steps:

• For figs:
• Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.)
• For yogurt cream:
• Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.
• Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.)
• Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.

CARAMELIZED FIGS WITH HONEY, THYME AND CRèME FRAîCHE

Steps:

• Spoon the honey over the cut sides of the figs. Heat a large, heavy skillet over a medium-high flame. Add the butter - it should sizzle briskly when it hits the pan. Throw in the thyme sprigs, followed by the figs, cut sides down. Leave undisturbed for 3 to 5 minutes to caramelize, then turn the figs over and cook for another minute.
• Transfer the figs to a plate. Return the skillet to the heat and add about 5 tablespoons water. Simmer, scraping the caramelized honey with a spoon. Pour this sauce over the figs and serve warm with generous spoonfuls of crème fraîche and a few extra thyme leaves.

GREEK BLOSSOMS - FRESH FIGS WITH HONEY, YOGURT, AND WALNUTS

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!

GRILLED FIGS WITH HONEY YOGURT SAUCE

Steps:

• Heat grill to medium-low heat.
• Toss figs with dressing. Mix sugar and rosemary; sprinkle onto cut sides of figs.
• Grill figs, cut-sides up, 6 to 8 min. or until figs are heated through and sugar mixture starts to bubble.
• Mix remaining ingredients. Serve with figs.

CARAMELIZED FIGS WITH LAVENDER HONEY AND CREAM

Steps:

• Combine honey, lemon zest, and lavender in small saucepan and bring to a gentle simmer.
• Continue simmering for 1-2 minutes stirring occasionally.
• Remove from heat and let stand for 10-15 minutes.
• Meanwhile arrange fig halves in a cake pan or on a baking sheet and broil, 4-6 inches from the flame, for 5-8 minutes or until they are bubbling and just slightly brown on top.
• Strain honey mixture into a small bowl and add the lemon juice.
• Pour heavy cream into a medium bowl and whisk until just slightly thickened.
• The cream should still be runny--you don't want to make whipped cream.
• Place approximately 1 tablespoon of the cream in the center of each dessert plate, arrange four fig halves on top of the cream and spoon the strained honey mixture over them.
• Garnish with fresh mint if desired.

CARAMELIZED FIGS WITH HONEY AND CHEESE

Steps:

• Heat honey and fennel seeds in a large skillet over medium heat, stirring to combine. Add figs, cut-side down; sprinkle almonds on top. Cook figs until caramelized, about 10 minutes. Serve warm, topped with cheese and drizzled with more honey, with crackers.