Roasted Figs With Scented Sabayon And Pistachios Food

ROASTED FIGS WITH SCENTED SABAYON AND PISTACHIOS

Steps:

• Preheat oven to 400 degrees. Whisk together the egg yolks, sugar, 1/8 teaspoon cardamom, and the coriander in the top half of a double boiler. When the mixture is very thick and pale yellow, whisking constantly, slowly beat in the wine. Place the top half of the double boiler over gently simmering water. Using a rubber spatula, clean the egg yolk mixture from the sides of the pan. Cook, whisking constantly, until the sabayon is very thick and light and will mound slightly when lifted with a spoon. This should take about 7 minutes. Remove the top half of the double boiler from the simmering water and place it in a bowl of lukewarm water to keep warm while you prepare the figs. Note: You can prepare the sabayon some hours ahead of time and let it cool to room temperature. Before serving, warm it slightly by sitting the pan in lukewarm water as above. Place the honey and remaining cardamon in a small heavy bottomed saucepan over low heat. Cook, stirring constantly, until the honey has just warmed. Remove from the heat and, using a pastry brush, lightly coat each fig with the seasoned honey. Place the figs, at least 1/2-inch apart, on a baking sheet lined with parchment paper. Place in the preheated oven and roast for 5 minutes or until the figs are beginning to take on color and are nicely glazed. To serve, spoon a pool of sabayon onto the center of each of six luncheon plates. Using the back of a spoon, gently spread the sauce out onto each plate to cover the bottom. Place 3 figs into the center of the plate and sprinkle some of the toasted pistachios over the top. Serve immediately. Per serving: 906 Calories (kcal); 23g Total Fat; (21% calories from fat); 18g Protein; 174g Carbohydrate; 851mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 11 Fruit; 3 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0028 Converted by MM_Buster v2.0n.

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.

FIGS WITH GOAT'S CHEESE, PISTACHIOS & HONEY

Steps:

• Arrange the figs on a tray, cut-side up. Slice the goat's cheese into eight rounds, then cut each round in half.
• Gently push the goat's cheese pieces into the cut sides of the figs, then season with a little salt and pepper, drizzle with the honey and scatter with the pistachios and thyme.