Figs With Balsamic Vinegar Mascarpone And Walnuts Recipes

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.

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.

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.

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!

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.