Poached Dried Figs Food

WINE-POACHED FIGS

Steps:

• Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.

FIGS POACHED IN RED WINE

Steps:

• In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
• With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese, if desired.

FIGS POACHED IN PORT

Steps:

• Combine the port sugar, vanilla pods and seeds, cinnamon, orange peel and peppercorns in a large saucepan. Bring to a boil and reduce the heat. Simmer until the liquid has the consistency of a light syrup, about 20 minutes. You will have about 1 1/2 cups of syrup. Add the figs and simmer for 15 to 20 minutes. Turn off the heat and cool the figs in the syrup. Serve the figs in a bowl with their juices spooned over.

POACHED FRESH FIGS

Steps:

• Combine wine, sugar, lemon zest, 1 1/2 cups water, thyme, and vanilla bean in a non-reactive medium size saucepan and heat to simmer, let simmer gently for 5 minutes.
• Add figs to the syrup and continue to simmer until the figs are tender about 5 minutes. Remove from the heat and let figs cool about 10 minutes in the syrup. Remove and discard the thyme.
• Divide the figs among four glasses or bowls and spoon the warm syrup over the fruits. Garnish with Creme Fraiche and fresh thyme sprigs.

APPLE COBBLER WITH POACHED DRIED FIGS

Steps:

• In a non-reactive saucepan, combine figs, red wine, and 4 T honey.
• Bring to a boil, then lower the heat and simmer, partially covered, until figs are soft and wine is mostly absorbed/evaporated.
• Set aside to cool a bit.
• Heat oven to 350 degrees.
• Peel, core, and slice apples into big bowl.
• Add spices, sugar, flour, and 3 T butter, cut into small pieces.
• Combine well, then add figs and any remaining liquid.
• Combine again.
• Butter a 8x11 baking dish, and pile fruit mixture into it.
• Smooth top and bake, covered with a piece of tin foil, for about 30 minutes, or until apples are partially cooked.
• Prepare topping: Rub together flour, butter, salt and brown sugar.
• Combine with granola or oats until a coarse mixture is formed.
• Remove baking dish from oven, and spread topping mix evenly over the fruit.
• Return to oven and cook, uncovered, for another 30 minutes or until the topping is slightly browned and the house smells wonderful.