Saffron Scented Fresh Figs With Cinnamon And Honey Food

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FRESH FIGS WITH HONEY SAUCE



Fresh Figs With Honey Sauce image

Poach fresh figs with honey and spices for an incredible dessert. The sauce is very sweet, add a touch of balsamic vinegar if you prefer something less sweet. Cut a hole in the top of the fig so that the sauce can get inside, and the insides of the fig can combine with the sauce. Note this recipe only works with fresh figs, it will not reconstitute dried figs.

Provided by iqspam

Categories     Dessert

Time 35m

Yield 8 figs with sauce, 4 serving(s)

Number Of Ingredients 6

8 fresh figs
1 1/2 cups water
1/3 cup honey
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon balsamic vinegar (optional)

Steps:

  • Trim the stems off the figs and make a small hole in the top.
  • Combine water, honey, cloves and allspice in a pot and bring to a boil.
  • Put figs in the pot and simmer, covered for 15 minutes, until almost done.
  • Remove figs and reduce sauce for 10 minutes.
  • Put the figs back in the sauce and reduce until desired consistency, around 5 more minutes.
  • Stir in balsamic vinegar (if using).

SAFFRON SCENTED FRESH FIGS WITH CINNAMON AND HONEY



Saffron Scented Fresh Figs With Cinnamon and Honey image

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses!

Provided by French Tart

Categories     Dessert

Time 15m

Yield 4 Baked Figs, 4 serving(s)

Number Of Ingredients 6

50 g white sugar
saffron (1 large pinch)
1 cinnamon stick
2 tablespoons honey
8 fresh figs, cut in half lengthways
150 g thick Greek yogurt, to serve

Steps:

  • Place 300ml cold water, the sugar, saffron, cinnamon stick and honey in a large pan, stirring to dissolve the sugar. Bring to the boil gently and simmer for 15 to 20 minutes, or until the syrup has reduced slightly.
  • Add the figs and simmer for a further 5 minutes or until tender. Remove from the heat and discard the cinnamon stick.
  • Serve the figs warm with the yogurt and drizzled with the saffron syrup.
  • Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream.

Nutrition Facts : Calories 106.6, Fat 0.3, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 28, Fiber 2.9, Sugar 25.1, Protein 0.8

FRESH FIG AND PORT SORBET



Fresh Fig and Port Sorbet image

The ingredients are clearly classic Portuguese (figs, port) and sorbet was almost part of the Moorish repertoire (ice was brought from the Sierra Nevada mountains to the Alhambra to provide coolness for sliced fruit), but in all other respects, this is about as non-traditional a recipe as you can find for the Zaar World Tour 5 (2009)! This recipe uses no milk or cream; the flavor of the figs and port is there, but understated and it is absolutely wonderful. You can stay within the traditional Iberian palate and use vanilla sugar instead of plain sugar (don't use vanilla extract, unless you cook off the alcohol), but that's just gilding the lilly. Full credit goes to Eating Out Loud (http://www.eatingoutloud.com/2008/08/fresh-fig-port-sorbet.html), who in turn credits Ms. Adventures in Italy for the idea of a Fig Sorbet (http://www.msadventuresinitaly.com/blog/2007/07/03/fresh-fig-sorbet/)

Provided by Gandalf The White

Categories     < 4 Hours

Time 1h30m

Yield 1-2 serving(s)

Number Of Ingredients 6

8 fresh figs
1/4 cup water
1 meyer lemon, zest and juice
1/3 cup sugar
4 tablespoons port wine
1 1/2 cups water

Steps:

  • Trim the hard parts and stems of the figs and quarter the remainder.
  • Add the figs and water to a saucepan, cover and bring to a simmer.
  • As the mixture heats up, add the lemon zest.
  • Stir 2-3 times over the first 10 minutes.
  • After about 10 minutes, the figs will soften and begin to break up.
  • When the figs are soft, add the sugar and cook uncovered for 2-3 minutes more until the mixture becomes thick and syrupy.
  • Remove from the heat.
  • Using either a stick blender in the pot or transferring the mixture to a regular blender, VERY CAREFULLY (Remember, this mixture is hot), puree the mixture.
  • Now add the port, 1 1/2 cups of water and the lemon zest to the mixture.
  • Taste and if it's too tangy (i.e., you didn't have Meyer lemons and substituted regular lemons), you may need to adjust with a tiny amount of sugar.
  • Once the mix is cool, pour into your ice cream maker and follow the manufacturer's directions to get a semi-firm consistency.
  • Remove the ice cream and place in a container in the freezer compartment of your refrigerator for at least 2 hours.
  • Remove, scoop, and enjoy!

GRILLED FRESH FIGS ON ROSEMARY SKEWERS



Grilled Fresh Figs on Rosemary Skewers image

This recipe was posted in one of our local newspapers and it was so good I just had to share it with ZAAR.

Provided by William Uncle Bill

Categories     Dessert

Time 14m

Yield 4 serving(s)

Number Of Ingredients 5

4 stalks fresh rosemary, about 6 inches long
4 large firm ripe figs, any variety,stems trimmed,halved lengthwise
1/4 cup liquid honey
1 tablespoon lemon juice, freshly squeezed
fresh ground black pepper

Steps:

  • Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
  • Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
  • Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
  • Drain the stems and pat them dry with paper towelling.
  • Skewer 2 fig halves crosswise on each rosemary stem.
  • Arrange the skewers on a plate with the cut sides of the figs facing up.
  • In a small bowl, mix together honey and lemon juice.
  • Brush the honey/lemon mixture over the cut side of the figs.
  • Preheat the broiler or grill to medium-high.
  • Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
  • Sprinkle evenly with the reserved rosemary leaves and some black pepper.
  • Serve on the skewers while still hot.

Nutrition Facts : Calories 112.7, Fat 0.2, Sodium 1.5, Carbohydrate 30.1, Fiber 1.9, Sugar 27.9, Protein 0.6

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



Greek Blossoms - Fresh Figs With Honey, Yogurt, and Walnuts image

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

8 fresh figs, sliced lengthwise into quartered 'blossoms'
2 tablespoons fig marmalade
2 tablespoons Greek yogurt
2 tablespoons honey
8 dashes ground cinnamon
2 tablespoons herbed chevre goat cheese, coarsely crumbled
8 walnut pieces
fresh mint leaves, to garnish
whole wheat crackers or sliced baguette, if desired

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!

FRESH FIGS WITH STILTON AND WALNUTS IN A HONEY DRIZZLE DRESSING



Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing image

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different.

Provided by French Tart

Categories     Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 9

24 -30 fresh figs, medium to large
6 -9 ounces blue cheese, such as Stilton or 6 -9 ounces Roquefort cheese
9 ounces walnut halves, roughly chopped
2 tablespoons clear runny honey
6 tablespoons walnut oil
1 tablespoon sherry wine vinegar
salt
black pepper
fresh fig leaf (to garnish)

Steps:

  • Toasted Walnuts:.
  • In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
  • Honey Drizzle Dressing.
  • Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the honey and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
  • Salad:.
  • Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
  • Sprinkle 1 to 1 1/2 ozs of crumbled or sliced blue cheese per person, over the top of the fresh figs.
  • Scatter the chopped,toasted walnuts over the fig salad.
  • Just before serving, drizzle the honey dressing over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
  • Serve with crusty bread and butter and mixed herb and salad leaves.
  • Can also be served as a dessert/cheese course combined.

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