Figs With Balsamic Vinegar Mascarpone And Walnuts Recipes

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FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS

Categories     Cheese     Dairy     Fruit     Nut     Dessert     Bake     Vinegar     Fig     Walnut     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 (dessert) servings

Number Of Ingredients 6



Figs with Balsamic Vinegar, Mascarpone, and Walnuts image

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
  • Serve warm figs with sauce and a dollop of mascarpone.

1 cup dry red wine
1/3 cup balsamic vinegar
1/2 cup sugar
1 pound dried Mission figs, stems discarded
3/4 cup walnut pieces (2 ounces), toasted
1/2 cup mascarpone

GLAZED FIGS WITH MASCARPONE CREAM

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9



Glazed Figs with Mascarpone Cream image

Steps:

  • For the cream: In an electric mixer whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes.
  • For the figs: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest.
  • Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes.
  • Preheat the broiler.
  • Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet.
  • Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts.

2 cups mascarpone
1/2 cup heavy cream
2 tablespoons icing sugar (confectioners')
1/2 cup orange juice
1/4 cup balsamic vinegar
1/4 cup sugar
1/2 teaspoon orange zest
1 pint fresh figs, halved
1/2 cup walnuts, toasted and coarsely chopped

BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR

Provided by Food Network

Yield 2 servings

Number Of Ingredients 6



Baked Figs with Gorgonzola and Aged Balsamic Vinegar image

Steps:

  • Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.

4 large figs cut half
8 teaspoon gorgonzola
2 tablespoons balsamic plus 1 tablespoon balsamic for dressing
1-ounce olive oil
2 ounces mesclun salad
Salt and pepper to taste

PICKLED FIGS IN BALSAMIC

Balsamic glazed soft figs sweetened with sugar and honey enhanced with lemon, vanilla, peppercorns, allspice, juniper berries, rosemary and with meaty walnuts.

Provided by Rita1652

Categories     Fruit

Time 1h20m

Yield 3 1 quart jars

Number Of Ingredients 14



Pickled Figs in Balsamic image

Steps:

  • Place figs in a large pot and cover with boiling water for 3 minutes. Cool. Drain all but 3 cups of the water. Combine the 3 cups water, vinegar, sugar, honey, vanilla, peppercorns, allspice berries, juniper, salt, rosemary, lemon meat and zest strips in a large nonreactive pot. Bring to a boil and simmer for 10 minutes.
  • Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy .
  • Arrange figs in jars, dividing the goodness in the syrup evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom.
  • Close and seal the jars . Process in a boiling water bath for 15 minutes.

Nutrition Facts : Calories 2493.6, Fat 54.3, SaturatedFat 5.5, Sodium 851.8, Carbohydrate 521.4, Fiber 36.8, Sugar 473.9, Protein 21.5

7 lbs fresh figs
2 cups balsamic vinegar
1 cup bottled lemon juice
3 cups water from the boiled figs
1 1/2 cups honey
2 cups sugar
1 vanilla pod cut in half to expose seeds
10 peppercorns, crushed and rough chopped
3 allspice berries, crushed and rough chopped
4 juniper berries, crushed and chopped
1 teaspoon kosher salt
1 tablespoon fresh rosemary, broken into half
meat, and zest strips of 1 lemon discard pith
2 cups hulled halved walnuts

BALSAMIC GLAZED FIGS WITH PANCETTA AND MASCARPONE

You can substitute the pancetta with bacon. This is a simple, yet impressive appetizer, or if you're brave, dessert!

Provided by Raquel Grinnell

Categories     Dessert

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 8



Balsamic Glazed Figs With Pancetta and Mascarpone image

Steps:

  • Pack the pancetta with the brown sugar on both sides.
  • In a non-stick skillet over high heat, cook the pancetta thoroughly until it starts to crisp. When ready, remove the pancetta from the pan to a plate lined with a paper towel to soak up excess oil.
  • Remove most of the leftover pancetta oil from the skillet, and in the same pan add the halved figs (without stems) with the balsamic vinegar and the honey.
  • The balsamic will quickly start to thicken. Stir constantly to prevent burning, and add salt and pepper to taste. Alternatively you can roast the figs in the oven (400F) with a bit of olive oil and brown sugar until they soften, and then combine with the balsamic reduction made on the stovetop.
  • When the liquids reduce to about half, remove from heat.
  • Each plate receives a piece of pancetta; top with the figs (4 per person) and the reduction. Add a dollop of mascarpone and enjoy!

Nutrition Facts : Calories 237.9, Fat 0.6, SaturatedFat 0.1, Sodium 44.3, Carbohydrate 62.4, Fiber 5.8, Sugar 56.4, Protein 1.6

16 figs
4 pieces pancetta
2 tablespoons brown sugar
4 tablespoons honey
8 tablespoons balsamic vinegar
1 dash salt
1 dash pepper
4 tablespoons mascarpone cheese, whipped

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