Sauteed Fresh Fig And Almond Dessert Food

ELEGANT FIG APPETIZERS WITH GOAT CHEESE AND ALMONDS

Steps:

• Preheat the oven broiler for high heat.
• Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig.
• Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm.

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.

FIG AND ALMOND CAKE

Steps:

• Heat oven to 375 degrees F. Butter a 9-inch fluted tart pan or pie pan; set aside.
• Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder.
• Add flour, baking powder, cinnamon and salt; pulse to combine.
• In a mixing bowl, whisk together eggs, melted butter, honey and almond extract.
• Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
• Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter.
• Sprinkle figs with 2 tbl.sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

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!

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.

FRESH FIG AND PORT SORBET

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!