Honey Figs Recipes

Steps:

• The figs must be very ripe. Just put 2 figs on each plate, add a scoop of fresh cheese and dribble over the honey.

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:

• Halve the figs, lay on a sheet of foil, and drizzle with the honey.
• Broil for about 5 minutes. Remove from th oven and place on plate.
• Serve with a creamy blue cheese and oat crackers. Enjoy!

Steps:

• Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil. Whisk 1/4 cup extra-virgin olive oil and 1/4 cup honey in a large bowl. Add 10 ounces each of dried Turkish and Black Mission figs; toss to coat.
• Arrange figs in a single layer on prepared sheet. Sprinkle with 1/2 teaspoon coarse salt. Roast until fragrant and caramelized, 12 to 15 minutes. Immediately loosen figs from sheet with a metal spatula. Let figs cool slightly, loosening again after 5 minutes. Transfer to a platter, and serve with assorted grapes.

Steps:

• Trim the stems off the figs and make a small hole in the top.
• Combine water, honey, cloves and allspice in a pot and bring to a boil.
• Put figs in the pot and simmer, covered for 15 minutes, until almost done.
• Remove figs and reduce sauce for 10 minutes.
• Put the figs back in the sauce and reduce until desired consistency, around 5 more minutes.
• Stir in balsamic vinegar (if using).

Steps:

• Cut the figs in half. Spoon over the yogurt, then drizzle with honey. Sprinkle with cinnamon and a few flaked toasted almonds.

Steps:

• Heat oven to 375°F.
• Remove and discard stems from figs. Cut lengthwise slit in each fig, being careful to not completely cut through fig.
• Fill slits with cream cheese spread; press figs together to enclose cream cheese. Wrap with bacon; secure with wooden toothpicks. Place in single layer in shallow foil-lined pan.
• Mix honey and ground pepper until blended. Brush half the honey mixture onto figs.
• Bake 20 to 25 min. or until bacon is crisp. Remove and discard toothpicks.
• Drizzle figs with remaining honey mixture before serving.

Steps:

• For the figs. Preheat the oven to 180C/350F/Gas Mark 4. Wash and dry the figs, cut the stem off and then mark with a cross, cutting about half way through the figs.
• Using a coarse grater zest 1/2 the orange. Put the orange peel in a small saucepan, along with the honey and vanilla bean paste. Heat on a low heat until the honey begins to bubble.
• Add the figs to the honey mixture. Baste the honey over the figs. Cook for 2 minutes.
• Put the figs into an oven-proof dish, pour over the honey syrup. Bake for 5 minutes, then baste in the syrup, bake for another 5 minutes. Remove from the oven and leave to cool in the dish.
• For the yoghurt. Mix the yoghurt with the vanilla bean paste and sweeten with 2 tsp of sugar (or to taste).
• When the figs are cool enough to handle, place into two small ramekins, pouring over most of the syrup (saving some to garnish). Add the yoghurt and drizzle the syrup over the top. Chill for 15 minutes and serve.