ROASTED FIGS AND NUTS WITH PORT REDUCTION
Impress your friends and your taste buds with these elegant roasted figs from Tim Sutherland of TimmyChew.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
- Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
- Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
- To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 24.5 g, Cholesterol 16.9 mg, Fat 16.7 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6 g, Sodium 169.8 mg, Sugar 18 g
ROASTED FIGS AND PROSCIUTTO
Steps:
- Preheat the oven to 425 degrees F.
- Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
- Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
FIGS POACHED IN PORT
Poached figs can be eaten alone or as a simple and light dessert with a scoop of ice cream and biscotti. Serve them with a wedge of Stilton to add a savory note to the end of your meal. Do not overcook the figs. You don't want them so soft that they burst open when you touch them. Black mission figs work best for this recipe, as they tend to be firmer in texture. Other varieties may be substituted but the cooking time should be reduced to five minutes if they are very soft and ripe.
Provided by Food Network
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
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.
FIG-PROSCIUTTO CROSTINI
Learn how to make this elegant Fig-Prosciutto Crostini appetizer with My Food and Family. You'll love biting into this delightful Fig-Prosciutto Crostini.
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Place bread slices in single layer on baking sheet; spread with jam.
- Top with remaining ingredients.
- Broil, 4 inches from heat, 3 min. or until cheese is melted.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
PORT WINE REDUCTION
Make and share this Port Wine Reduction recipe from Food.com.
Provided by Terry Caldwell1
Categories Sauces
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
- Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
- Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
- Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
- Enjoy.
Nutrition Facts : Calories 275.4, Fat 14.2, SaturatedFat 8.9, Cholesterol 36.6, Sodium 900.7, Carbohydrate 14.5, Fiber 0.9, Sugar 7.3, Protein 2.4
ROASTED SWEET POTATOES & FRESH FIGS
Provided by Yotam Ottolenghi
Categories Salad Vegetarian Fig Sweet Potato/Yam Fall
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 475°F / 240°C.
- Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.
- To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
- Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile. Spoon the oil, onions, and chile over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.
BAKED FIGS IN PORT
I haven't tried this dish, and other than fig newtons, am not really familiar with this fruit. I'm submitting this for my fig-loving friends! Recipe is from the Chicago Sun-Times.
Provided by Hey Jude
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Prick each fig with a fork in a few places and place them in a single layer standing on end in a shallow baking dish.
- Pour wine over.
- Bake, basting often with wine, until figs are puffed and tender, 25-30 minutes.
- To serve, arrange 3 figs in a serving dish.
- Spoon a little of the wine over and drizzle each serving with 1/2 teaspoon of honey, or more, to taste.
- Garnish with raspberries and pass the whipped cream.
Nutrition Facts : Calories 174.4, Fat 0.5, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 40.1, Fiber 4.4, Sugar 34.5, Protein 1.2
PORK LOIN WITH FIGS AND PORT SAUCE
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).
- Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed). Slice pork, and serve with figs and port sauce.
Nutrition Facts : Calories 493 g, Fat 22 g, Fiber 1 g, Protein 35 g
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