Figs In Port Recipes

Steps:

• Preheat oven to 350°F.
• Prick each fig with a fork in a few places and place them in a single layer standing on end in a shallow baking dish.
• Pour wine over.
• Bake, basting often with wine, until figs are puffed and tender, 25-30 minutes.
• To serve, arrange 3 figs in a serving dish.
• Spoon a little of the wine over and drizzle each serving with 1/2 teaspoon of honey, or more, to taste.
• Garnish with raspberries and pass the whipped cream.

Steps:

• Combine the port sugar, vanilla pods and seeds, cinnamon, orange peel and peppercorns in a large saucepan. Bring to a boil and reduce the heat. Simmer until the liquid has the consistency of a light syrup, about 20 minutes. You will have about 1 1/2 cups of syrup. Add the figs and simmer for 15 to 20 minutes. Turn off the heat and cool the figs in the syrup. Serve the figs in a bowl with their juices spooned over.

Steps:

• Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
• Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
• Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

Steps:

• Rinse figs, cover with water and simmer 20 minutes. Drain, reserving the liquid. Return one cup of the cooking liquid to the pan, along with the remaining ingredients and simmer briefly, just until the sugar dissolves.
• Return figs to the pan and simmer 10 minutes longer. Cover and allow to stand overnight in syrups.
• Transfer to clean jars or containers and refrigerate or reheat to boiling, transfer to clean, hot, 16-ounce canning jars, process 15 minutes in a boiling water bath and seal with new lids according to manufacturer's directions.

Steps:

• In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
• Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
• Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
• To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.

Steps:

• Place figs in a 2-quart saucepan, add port, bring to a simmer, remove from heat and let soak, covered but not refrigerated, overnight.
• Make the dough: Cut the frozen butter in 8 pieces and grate using a shredding disc of a food processor. Change to the regular blade. Add the flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse for a minute or so until the dough starts to come together.
• Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a resealable sandwich bag, press out any air, seal the bag and use a rolling pin to roll the bag until the dough fills the bag, forming a square. Refrigerate 2 hours or overnight.
• Drain figs, reserving the port; you should have about a half cup of the port. Spread figs on several layers of paper towel to dry for about 30 minutes. Return the port to the saucepan and boil 6 to 8 minutes until syrupy and reduced to 1/4 cup. Remove from heat and set aside. Cut a slit in each of the figs and insert a small nugget of the cheese, less than a half-inch, in each.
• Remove the dough from their bags by cutting the bags and peeling them off. On a lightly floured board roll one square of the dough into a rectangle 8-by-12 inches. Cut it in 8 strips each an inch wide, across the width of the rectangle. Cut each strip in thirds. You should have 24 pieces, each 1-by-4 inches. Wrap 24 of the figs in the strips of dough, moistening the ends to seal. Cover a baking sheet with foil. Place the wrapped figs on the baking sheet, seam side down. Repeat with the other square of dough and figs.
• Make the sauce: Stir the mustard into the reduced port and transfer to a serving dish. This mixture will keep, refrigerated in a covered container, at least three weeks.
• Heat oven to 350 degrees. Bake wrapped figs about 35 minutes, until golden. Some of the figs may have oozed residue of the port which can be brushed off. Serve the baked figs at once or let cool and refrigerate or freeze. To reheat, let them come to room temperature, then warm at 250 degrees for 15 minutes. Serve with port-mustard sauce alongside for dipping.

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!

Steps:

• Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).
• Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed). Slice pork, and serve with figs and port sauce.

Steps:

• Place figs, Port, and 1 bay leaf in medium bowl. Cover and let figs marinate at room temperature overnight.
• Sprinkle chicken with salt and pepper. Wrap 3 pieces ham around each piece of chicken, securing with metal lacing pins or toothpicks. Melt 3 tablespoons butter in large pot. Add chicken and cook until browned on all sides, about 6 minutes total. Transfer to plate. Add shallots and garlic to pot. Sauté until beginning to brown, about 3 minutes. Add 2 bay leaves, tomatoes, celery, and coriander; sauté 5 minutes. Add 1/4 cup Port from fig marinade. Return chicken to pot. Add 2 cups chicken broth. Cover and simmer until chicken is cooked through, adding more broth if too dry and turning chicken occasionally, about 35 minutes.
• Meanwhile, transfer remaining Port from fig marinade to small saucepan. Boil until slightly thickened, about 5 minutes. Remove from heat and add figs; cover and set aside.
• Transfer chicken to platter. Boil sauce until reduced slightly, about 4 minutes. Stir in remaining 1 tablespoon butter. Pour sauce over chicken. Serve with figs in Port sauce.

Steps:

• Combine first 7 ingredients in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat and simmer until figs soften, stirring occasionally, about 15 minutes. Using slotted spoon, transfer figs to bowl. Increase heat to high and boil poaching liquid until syrupy and reduced to 1 1/3 cups, about 20 minutes. Pour syrup over figs in bowl. Cool. Refrigerate until cold, at least 2 hours. (Can be made 4 days ahead. Cover and keep refrigerated.)
• Scoop ice cream into dessert goblets. Remove star anise and vanilla bean from fig mixture. Spoon figs and syrup over ice cream and serve.
• Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.