Figs And Dried Cherries Poached In Vanilla Honey Syrup With Pistachios Recipes

Steps:

• Combine wine, sugar, lemon zest, 1 1/2 cups water, thyme, and vanilla bean in a non-reactive medium size saucepan and heat to simmer, let simmer gently for 5 minutes.
• Add figs to the syrup and continue to simmer until the figs are tender about 5 minutes. Remove from the heat and let figs cool about 10 minutes in the syrup. Remove and discard the thyme.
• Divide the figs among four glasses or bowls and spoon the warm syrup over the fruits. Garnish with Creme Fraiche and fresh thyme sprigs.

Steps:

• Combine water, sugar and honey in heavy large skillet. Stir over low heat until sugar and honey dissolve. Add allspice, cloves and juniper berries. Bring to simmer. Add figs, cover and simmer until figs are just tender, about 20 minutes. Using slotted spoon, transfer figs to bowl. Chill until cold.
• Bring cooking liquid to boil. Boil until reduced to syrup consistency, about 5 minutes. Strain. Cool.
• Arrange figs in dessert goblets. Drizzle syrup over. Garnish with mint and serve.

Steps:

• Combine 2 cups water and sugar in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Stir in honey. Scrape in seeds from vanilla bean; add bean. Add figs and bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add dried tart cherries; cover and simmer until figs and dried cherries are tender, about 10 minutes longer. Transfer fig mixture to bowl. Chill until cold, about 3 hours. (Fig mixture can be made 1 day ahead. Cover and keep refrigerated.) Discard vanilla bean. Divide fig mixture among 6 bowls. Top each serving with dollop of yogurt, if desired. Sprinkle with pistachios.

Steps:

• Heat 3 cups water, the sugar, honey, and orange strips and grated zest in a large saute pan over medium-high heat, stirring until sugar and honey have dissolved, about 3 minutes. Reduce heat to medium-low. Add figs; cover, and simmer until figs are just tender, about 20 minutes. Gently transfer figs to a plate with a slotted spoon.
• Raise heat to medium-high, and bring syrup to a boil. Cook until syrup has reduced and thickened, 4 to 5 minutes.
• Return figs to pan, and gently toss with syrup to coat. Spoon 1/4 cup ricotta into each of 4 bowls. Divide figs among bowls, and drizzle with syrup. Sprinkle with cinnamon.

Steps:

• Combine the water, sugar, vanilla bean, and lemon zest in a medium saucepan.
• Place over low heat and stir until sugar dissolves.
• Raise the heat to high and bring the syrup to a boil.
• Stir in the fruit and the lemon juice.
• Cover the fruit with a lid slightly smaller than the diameter of the saucepan.
• This will keep the fruit submerged in the syrup.
• Reduce the heat to low and cook about 8 minutes.
• Allow the fruit to cool in the syrup, still covered, to room temperature.
• Transfer to a serving bowl, cover and chill at least 30 minutes before serving.
• To serve:.
• May be served as is, garnished with whipped cream.
• Or use as a garnish for cakes, filling for crepes or as an ice cream topping.

Steps:

• Combine the water, vanilla bean, honey, sugar, figs, and cherries in a slow cooker.
• Cover and cook over LOW until the figs are soft, 3-4 hours.
• Turn off the cooker, remove the lid, and let cool down a bit before serving warm or at room temperature with the whipped cream.
• To make the whipped cream-place a medium bowl and the beaters of an electric mixer in the freezer for at least 1 hour to chill thoroughly.
• Combine the cream, sugar, and rum in the chilled bowl; whip on high speed with an electric mixer until soft peaks form, about 3 minutes.
• Fold in the sour cream; serve immediately.

Steps:

• In a saucepan bring the wine and the apple juice to a boil with the honey, the thyme, and the vanilla and simmer the mixture for 3 minutes. Add the figs and simmer the mixture, covered partially, for 5 minutes, or until the figs are very soft. Serve the figs warm with the syrup in stemmed glasses topped with the mascarpone and the zest.

Steps:

• Combine honey, sugar, and water in a large pot or Dutch oven. Stir over low heat until sugar and honey have dissolved. Add cherries and vanilla bean.
• Cook over medium-low heat until cherries are warmed through.
• Remove vanilla bean. Ladle hot cherries into jars and cover with syrup, leaving ½ inch headspace.
• Remove air bubbles. Wipe jar rims with a damp paper towel.
• Top with two-piece lids and rings, and process in a water bath for 10 minutes.