Sauteed Figs Food

SAUTEED FIGS WITH CASHEW CREME

Steps:

• Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
• Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
• Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.

BAKED FIGS WITH GRAND MARNIER AND WHIPPED CREAM

Steps:

• Preheat oven to 300°F.
• Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.
• Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat. Remove from heat and carefully ignite pan juices. After flames subside, juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.
• Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.
• Serve figs, warm or at room temperature, with syrup and cream.

SAUTEED FIGS

Steps:

• Cut figs in half lengthwise.
• Heat sauté pan over medium high heat.
• Melt butter in pan.
• Add ginger (optional) to pan to soften in hot butter.
• Add cinnamon and cloves, stir.
• Add figs to pan, turning occasionally to soften and brown.
• Add brown sugar to pan, stirring frequently to melt and caramelize sugar.
• Allow to cool for 3-5 minutes, and enjoy!

SAUTéED FIGS WITH PROSCIUTTO AND PARMIGIANO

Steps:

• Use a vegetable peeler to shave the Parmigiano into shards. Set aside.
• Cut the figs in half lengthwise, and cut the prosciutto slices in half lengthwise as well. Wrap a piece of prosciutto around each fig, then brush lightly with the olive oil.
• Heat a large skillet (ideally cast iron) or a grill pan over medium-high heat. When hot, arrange half the figs in a roomy single layer, cut side down, in the pan. Cook until the prosciutto is browned and crispy, 1 1/2 to 2 minutes. Then flip the figs and repeat on the other side. Transfer to a serving platter and cook the remaining figs in the same way.
• Drizzle the vinegar over the figs and top with Parmigiano shavings. Serve warm or at room temperature.

SAUTEED FRESH FIG AND ALMOND DESSERT

Steps:

• Melt the butter in a large skillet over high heat.
• Add the fig halves and sprinkle liberally with brown sugar.
• Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize.
• Sprinkle with toasted almonds and garnish with heavy cream.

VEAL ROAST WITH FRESH FIGS

Steps:

• 1. Preheat the oven to 375 degrees F.
• 2. Heat the olive oil in a heavy-bottomed, oven proof baking dish over medium heat and when the oil is hot but not smoking, brown the veal on all sides. Remove the veal from the pan and add the figs. Cook until they are golden but not too soft, about 5 minutes. Remove the figs and reserve. Add the onions to the pan. Cook, covered, until the onions are tender and golden, stirring occasionally so they don't stick, about 10 minutes. Return the veal roast to the pan with the onions. Season it with salt and pepper, then pour the wine over all. Tuck the bay leaves around the veal, pushing them under the wine, cover, and roast in the oven until the veal is nearly cooked through, about 1 hour. Turning it once during cooking.
• 3. Remove the veal from the oven. Add the figs to the veal, pushing them gently down under the cooking juices. Cover and return to the oven and bake until the veal is cooked through and figs are tender and melting, an additional 15 minutes.
• 4. Remove the veal from the oven and transfer the veal to a warmed platter. Place the pan with the cooking juices over medium heat and bring to a boil. Boil gently just until the sauce has thickened enough to lightly coat the back of a spoon, 4 to 5 minutes, making sure that the cooking juices don't evaporate too much and that the figs and onions don't stick to the bottom of the pan.
• 5. To serve, remove the strings from the veal roast and slice it. Spoon the figs and onions and the cooking juices over it, garnish the platter with parsley and serve immediately.