Almond Riesling Savarin With Fig Compote Recipes

Steps:

• Place chopped lemon segments in a bowl; squeeze juice from membranes into bowl. Set aside. Put lemon peel into a small saucepan; cover with water. Bring to a boil, then drain and repeat.
• Bring sugar, spices, honey, lemon segments and juice, lemon peel, and 1 cup water to a simmer in a small saucepan, stirring until sugar has dissolved. Reduce heat to low; simmer 20 minutes.
• Add figs. Simmer 10 minutes. Stir in arrowroot; cook 2 minutes. Let cool. Remove cardamom and cinnamon.

Steps:

• In a saucepan over medium heat, add the sugar, water, orange juice, and orance zest; stir to combine.
• Simmer for 5 minutes.
• Add in the figs and cook for about 2 minutes or until soft, turn once.
• Add curacao and stir to mix.
• Cool and serve in sherbert dishes.

Steps:

• Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
• Place cream cheese on a platter; pour fig mixture over cream cheese.

Steps:

• TO MAKE THE SAVARIN: Sift the flour into a mixing bowl; make a well in centre and into it, crumble yeast.
• Heat milk to lukewarm and pour into well to combine with yeast.
• Allow a little surrounding flour to blend in.
• Cover and let rest for 15 minutes.
• Melt butter; allow it to cool, then whisk gently with eggs, orange peel, salt and 1-1/2 tsp sugar (or sugar substitute).
• Add to the flour and knead well, incorporating more flour, if necessary.
• (Dough should be soft, slightly sticky.) Cover and allow to"proof" for 30 minutes.
• Knead briefly again, and divide among 8 greased savarin rings, or a 1-qt.
• mold.
• Let rest a further 30 minutes.
• PREHEAT OVEN TO 350F and bake savarin 12 to 15 minutes.
• Turn out onto a rack set over a bowl.
• Immediately spoon on Riesling mixed with remaining sugar.
• Reserve any that has drained into the bowl for reuse in making Fig Compote.
• Carefully remove to serving dish, brush with Orange Glaze and sprinkle with Toasted almonds.
• Whip cream and garnish along with Fig Compote.
• TO MAKE ORANGE GLAZE: Whisk together orange juice, cornstarch and honey.
• Cook over high heat, stirring for about 3 minutes.
• TOASTED ALMONDS: Preheat oven to 350 degrees F.
• Blanche almonds in boiling water for 1 minute Drain in a sieve and remove skins Place on an ungreased baking tray, and toast for about 8 minutes.
• Chop coarsely.
• TO MAKE FIG COMPOTE: In a saucepan, place figs, honey and cloves.
• Add Riesling left over from making savarin, with enough water to make 1 cup liquid.
• Bring to a boil, stirring occasionally.
• Cook for 20 minutes.
• Discard cloves.
• Allow to boil down to compote consistency.

Steps:

• Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.

Steps:

• peel the orange and cut into sections over a bowl.
• squeeze the sections to release the juice, add figs and sugar.
• let it stand for 10 minutes in a medium saucepan, add the fruit and remaining ingredients.
• bring to a boil, reduce heat to simmer and cook for 15 minutes until most of the liquid has evaporated, stirring occasionally.
• discard the thyme and cool.

Steps:

• Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.