BRANDIED FIGS
This preserving project is a fun and make-ahead friendly way to use up peak-season figs, and the payoff is great: Once the holidays roll around, you'll have an elegant fruit at your fingertips to serve with cheese platters, cookies, and pies. While this recipe from chef Scott Peacock is an easy one and mostly hands-off, it does take a couple of days to complete, so plan accordingly!
Provided by Martha Stewart
Categories Food & Cooking
Time 1h10m
Yield Makes 2 quarts
Number Of Ingredients 3
Steps:
- Wash figs a few at a time by quickly dipping them in a bowl of cool water. (Do not soak.) Place in a single layer on a kitchen towel; drain. Sprinkle 3/4 cup sugar evenly in a wide nonreactive pot. Top with figs, then sprinkle with remaining 3/4 cup sugar. Cover; refrigerate at least 12 hours and up to 2 days.
- Place pot over low heat, uncovered, and bring figs to a bare simmer. (Tilt pan from side to side or swirl a bit to help sugar dissolve, but do not stir, or fruit may get damaged.) Partially cover and simmer 10 minutes; remove from heat. Cover; let stand 4 hours.
- Repeat step 2 twice; figs should turn translucent in final simmering stage. (If necessary, allow to simmer longer than 10 minutes in final simmer, until they do.)
- Carefully spoon hot figs into hot sterilized canning jars (ideally pint-size or smaller). Bring syrup to a boil, skimming any scum that rises to surface. Turn off heat; stir in brandy. Taste; add more brandy as desired. Pour hot syrup over fruit to cover. Seal and process in a hot-water bath 10 minutes. Figs can be stored in a cool, dark place up to 1 year.
FIGS IN WINE SYRUP
Adapted from a recipe on SippitySup.com. I have used both a late harvest zinfandel and a merlot for this. Inexpensive wines are fine, as they are reduced and sweetened. This will keep three days in the fridge. The figs can be frozen in the syrup, but will soften more because the ice crystals will break the cell walls. I suspect this recipe would be good for canning, although I have not tried it. Figs in regular sugar syrups need to be acidified and processed in a boiling water bath for 45 (pints) to 50 (quarts) minutes, which would poach the fruit. They are a gorgeous red color and are good with ice cream, cheeses (brie would be good), yogurt, or mascarpone.
Provided by zeldaz51
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the wine, sugar, lemon zest and juice, and spices in a medium saucepan over medium-high heat. Bring to a boil, then lower heat and simmer until reduced by half, about 1/2 hour. It should have a syrupy consistency.
- Cut an X into the tops of the figs. If they vary in size, cut the larger ones into pieces about the size of the smaller ones.
- Add the figs to the hot reduced wine syrup and let cool before serving. If refrigerated, bring them up to room temperature before serving.
Nutrition Facts : Calories 455.8, Fat 0.5, SaturatedFat 0.1, Sodium 9.1, Carbohydrate 83.8, Fiber 4.4, Sugar 75.5, Protein 1.3
PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 18
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.
FIGS IN SYRUP
Steps:
- In a medium saucepan on high heat, combine the figs, sugar, and water. Bring to a boil and reduce to a simmer. Cook until figs are very soft, and syrup is thick. Garnish with chopped pistachios.
FIGS IN RED-WINE SYRUP
Categories Condiment/Spread Fruit Dessert Quick & Easy Fig Red Wine Winter Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Tie zest, cinnamon, and peppercorns together in a cheesecloth bag. Bring wine, water, sugar, and cheesecloth bag to a boil in a 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup until reduced to about 1 1/2 cups, 8 to 10 minutes. Add figs and simmer, covered, until soft and plump, 25 to 30 minutes. Discard cheesecloth bag and stir lemon juice into fig mixture. Cool at least 1 hour, then serve warm or at room temperature.
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