Poachedfigs Recipes

Steps:

• Preheat oven to 325 degrees. Put figs in an 8-inch square ceramic or glass baking dish. Pour port, wine, honey, and orange juice over figs. Submerge remaining ingredients in the liquid around figs. Cover dish with foil, and bake 1 hour.
• Remove foil; continue to bake 45 minutes more, basting 2 or 3 times with accumulated juices. Let cool completely, turning figs occasionally to keep moist.
• Transfer figs to a plate. Pour liquid through a fine sieve into a bowl; reserve for fig vinaigrette. Discard solids. Figs can be refrigerated in an airtight container up to 3 days.

Steps:

• Stem the figs and cut in 1/2. Place fig halves in a large pot or saute pan. Add wine, cognac, brown sugar, lemon peel and cinnamon sticks. Bring to a boil, then reduce heat to a simmer. Simmer for approximately 20 minutes, or until liquids have reduced by 1/2. Let cool, then serve with a dollop of mascarpone cheese. Drizzle with liquid reduction. Top with lemon zest and a dusting of icing sugar.

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:

• Recommends using a heavy-bottomed 9-inch saute pan, 3 inches deep.
• Spread the sugar in the bottom of the pan, and pour in ½ cup water and the lemon juice.
• Set the figs in the pan, stem up, in one layer; nestle the strips of lemon zest and bay leaves in between the figs.
• Set the pan over low heat; cook slowly until the sugar melts and the figs release their juices.
• As the juices rise in the pan, gradually increase the heat to keep them bubbling.
• When the figs are soft and the liquid levels come halfway up their sides, about 30 minutes or more, turn off the heat, and let the figs rest in the pan for 1 hour or so, to reabsorb some of the juices.
• Slowly heat the figs and juices until they are bubbling again, and cook for 30 minutes or so, until the figs are very soft, but still intact and the juices have become thick and syrupy.
• Let the figs cool before serving; arrange them in a serving dish if you like, with the syrup all around.
• Enjoy the fruit and syrup on their own, or top with vanilla ice cream.

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:

• Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.

Steps:

• In a small saucepan, heat sugarand 1/2 cup water until sugar dissolves.Add vinegar, orange juice,thyme, and spices and bring toa boil. Reduce until slightly thickened,about 5 minutes. Transferto a medium heat-proof bowl andadd figs. Let cool completely.

Steps:

• Combine wine, sugar, lemon peel, peppercorns, cinnamon stick, bay leaves, thyme, ginger, star anise, and cardamom in a small, deep saucepan. Place pan over medium-high heat, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Cover, and simmer 20 minutes more.
• Add whole figs to the syrup; return to a simmer, cover, and poach gently until the figs are soft but not mushy, 10 to 15 minutes. Transfer figs and syrup to a bowl, and let stand to cool, until no more steam rises. When cool, cover the bowl with plastic wrap, and refrigerate overnight.
• Combine mascarpone and confectioners' sugar in a medium mixing bowl. Slit vanilla bean lengthwise, and, using a small paring knife, scrape out the seeds into the bowl with the mascarpone mixture. Stir together with a spoon or rubber spatula until well combined.
• Remove chilled figs from the refrigerator, and let stand until room temperature. Transfer figs to another bowl, and strain syrup, discarding the solids.
• Place 2 figs, sliced in half, in the center of each plate. Spoon some of the poaching liquid to cover plate, and place a dollop of vanilla mascarpone next to figs.

Steps:

• In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
• With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese, if desired.

Steps:

• Heat 3 cups water, the sugar, honey, and orange strips and grated zest in a large saute pan over medium-high heat, stirring until sugar and honey have dissolved, about 3 minutes. Reduce heat to medium-low. Add figs; cover, and simmer until figs are just tender, about 20 minutes. Gently transfer figs to a plate with a slotted spoon.
• Raise heat to medium-high, and bring syrup to a boil. Cook until syrup has reduced and thickened, 4 to 5 minutes.
• Return figs to pan, and gently toss with syrup to coat. Spoon 1/4 cup ricotta into each of 4 bowls. Divide figs among bowls, and drizzle with syrup. Sprinkle with cinnamon.

Steps:

• In a large, non-aluminum saucepan, combine honey and wine. Bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved.
• Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.
• Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.
• Remove figs with a slotted spoon and place in a ceramic bowl.
• Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill.
• Serve figs with some of the poaching liquid in individual bowls.

Steps:

• Dissolve the sugars in 2/3 cup water.
• Add the unpeeled figs to the hot syrup. Cover & simmer 30 minutes.
• Turn off heat & let sit covered 8 hours.
• Reheat to simmer, add julienned ginger & simmer covered 30 minutes until figs become translucent. Add optional Frangelica & simmer 5 minutes more.
• Let cool.
• Pack into quart or 1/2 gallon glass jars & refrigerate.

Steps:

• Preheat the oven to 325° F. Put the figs in an 8-inch-square ceramic or glass baking dish. Pour the port, wine, honey, and orange juice over the figs. Submerge the remaining ingredients in the liquid around the figs. Cover the dish with foil, and bake 1 hour.
• Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices. Let cool completely, turning the figs occasionally to keep them moist.
• Transfer the figs to a plate. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above). Discard the solids. The figs can be refrigerated in an airtight container up to 3 days.

Steps:

• In a large saucepan, combine the first eight ingredients. Stir in figs. Bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until the figs are tender. Remove figs and set aside., Bring poaching liquid to a boil; cook until liquid is reduced to about 1/2 cup. Strain into a small bowl; add figs. Cool. Serve with ice cream or yogurt if desired.

Steps:

• In a saucepan bring the wine and the apple juice to a boil with the honey, the thyme, and the vanilla and simmer the mixture for 3 minutes. Add the figs and simmer the mixture, covered partially, for 5 minutes, or until the figs are very soft. Serve the figs warm with the syrup in stemmed glasses topped with the mascarpone and the zest.

Steps:

• In a small bowl, stir together orange juice, lemon juice, sugar, pepper and vanilla bean.
• Place an inverted 3-cup souffle dish in the center of a 10-inch pie plate to create a ring mold. Pour the liquid mixture into the dish.
• Arrange the figs in a circle, leaning them against the souffle dish with the stems facing up. Invert a second 10-inch pie plate over the first to form a cover.
• Cook at 100 percent power in a high-power oven for 5 minutes.
• Remove from oven and uncover. Let figs cool before serving warm, or let cool completely. Serve with vanilla ice cream or heavy cream.

Steps:

• Spread the sugar in the bottom of the pan, and pour in 1/2 cup water and the lemon juice. Set the figs in the pan, stem up, in one layer. Nestle the strips of lemon zest and the bay leaves in between the figs.
• Set the pan over low heat, and cook slowly until the sugar melts and the figs release their juices. As the juices rise in the pan, gradually raise the heat to keep them bubbling (and "galloping"). When the figs are soft and the liquid level comes halfway up their sides, in 30 minutes or more, turn off the heat, and let the figs rest in the pan for an hour or longer, to reabsorb some of the juices.
• Slowly heat the figs and juices until they're bubbling again, and cook for 30 minutes or so, until the figs are very soft (but still intact) and the juices have become thick and syrupy.
• Let the figs cool before serving. Arrange them in a serving dish if you like, with the syrup all around. Enjoy the fruit and syrup on their own, or atop vanilla ice cream, or with a soft, creamy cheese such as Taleggio or Robiola.