FIGS WITH HONEY-YOGURT CREAM
Categories Dessert Yogurt Fig Summer Honey Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For figs:
- Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.)
- For yogurt cream:
- Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.
- Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.)
- Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.
BAKLAVA ICE-CREAM WITH HONEY POACHED FIGS
Do you love Baklava? Do you love Ice-cream? Then you'll love this fantastic dessert! Of course the ice-cream is equally as good on it's own if you don't want to make the figs!
Provided by dale7793
Categories Frozen Desserts
Time P1DT30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degree C.
- Spread the nuts onto a baking tray and cook for about 10 minutes, just until the nuts are golden and toasted.
- Cool.
- Grease and line two 6 1/2 cm deep loaf pans.
- Stand ice cream at room temperature to soften, just so that it's workable-not melted.
- Roughly chop the cooled nuts.
- Add the cinnamon and sugar to the nuts and stir to combine.
- Place 1 litre of the ice-cream into each loaf pan and spread evenly.
- Sprinkle each with 1 cup of nut mixture.
- Top with the remaining litre of ice-cream in each pan and top each with the remaining nuts, pressing the nuts on so that they stick in the ice-cream.
- Wrap each pan with plastic wrap and then a layer of foil.
- Freeze for at least 6 hours or overnight.
- To make the honey figs bring the water, honey and cinnamon to the boil in a saucepan.
- Reduce heat and simmer for 10 minutes.
- Add the figs and cook another 15 minutes.
- Cool slightly, transfer to a container and refridgerate for at least 2 hours.
- To serve, slice the ice-cream and serve topped with some figs and drizzled with the syrup.
Nutrition Facts : Calories 865.2, Fat 45.2, SaturatedFat 18.1, Cholesterol 105.6, Sodium 197, Carbohydrate 110.1, Fiber 8.3, Sugar 93.7, Protein 16.1
ROASTED FIGS WITH VANILLA ICE CREAM AND HONEY
Figs are abundant this time of year--your last chance to taste them until spring.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Heat broiler. Place figs, cut side up, on a cookie sheet. Sprinkle the sugar over the figs and dot with butter. Place figs under the broiler as close to the flame as possible and cook until they begin to brown around the edges, about 2 minutes. Place 2 fig halves on each of 4 plates, along with a scoop of ice cream. Drizzle 1/2 tablespoon honey over each scoop of ice cream and sprinkle figs with pepper, if desired. Garnish with mint sprigs.
BAKED FIGS WITH HONEY AND WHISKEY ICE-CREAM
Categories Milk/Cream Ice Cream Machine Egg Fruit Dessert Fig Whiskey Summer Honey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- 1. Heat a heavy-bottomed saucepan. Add 75 ml (2 3/4 fl oz) of the whisky and flame to burn off the alcohol. Once the flames have died down, stir in the milk and cream. While this is coming to a boil, whisk the egg yolks and honey together with a standing or handheld mixer until they have doubled in size and become fluffy.
- 2. Take the milk and cream off the heat and pour half onto the egg yolks. Whisk until combined, then put to one side.
- 3. Put the remainder of the milk and cream back onto the heat and, when it is boiling, add the egg mixture, turn down the heat and whisk constantly for approximately 1 minute.
- 4. Pour into a large bowl to lower the mixture's temperature and stir in the last 25 ml (3/4 fl oz) whiskey. Cover and chill.
- 5. Once thoroughly cool, churn in an ice-cream machine. Alternatively, pour into a freezerproof container, put in the freezer and beat every 20 minutes until set.
- 6. Place the warm figs in 6 shallow bowls or on 6 plates, pour over some syrup and put a scoop of honey and whiskey ice-cream in the centre.
BAKLAVA - NO HONEY
Make and share this Baklava - No Honey recipe from Food.com.
Provided by Mj2trip
Categories Dessert
Time 1h45m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- MIx finely chooped walnuts, sugar and 1 heaping T rosewater set aside.
- Render butter and skim off curdle.
- Butter cookie sheets with curdle.
- Lay 1 sheet dough & butter entirely.
- Place another sheet over this and butter the ends.
- Mound nut mixture along the short end of the dough and roll up.
- Crimp the ends of the roll and place on cookie sheet
- Place rolls tightly against each other
- When sheet is full, butter the tops.
- Diagonal cut while raw.
- Bake at 300 degrees for 1 hour (brown).
- Syrup - In a sauce pan, mix 1 bottle of white Karo syrup lite with a little water and 1 heaping T rosewater. Boil.
- Apply to bakliva while hot.
- Let cooll completely before storinn in air tight plastic container. May be frozen.
Nutrition Facts : Calories 352.1, Fat 27.5, SaturatedFat 8.2, Cholesterol 27.1, Sodium 71.1, Carbohydrate 25.8, Fiber 1.9, Sugar 9.8, Protein 4.8
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