Sauteed Figs Recipes

Steps:

• Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
• Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
• Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.

Steps:

• Preheat oven to 300°F.
• Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.
• Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat. Remove from heat and carefully ignite pan juices. After flames subside, juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.
• Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.
• Serve figs, warm or at room temperature, with syrup and cream.

Steps:

• Cut figs in half lengthwise.
• Heat sauté pan over medium high heat.
• Melt butter in pan.
• Add ginger (optional) to pan to soften in hot butter.
• Add cinnamon and cloves, stir.
• Add figs to pan, turning occasionally to soften and brown.
• Add brown sugar to pan, stirring frequently to melt and caramelize sugar.
• Allow to cool for 3-5 minutes, and enjoy!

Steps:

• Use a vegetable peeler to shave the Parmigiano into shards. Set aside.
• Cut the figs in half lengthwise, and cut the prosciutto slices in half lengthwise as well. Wrap a piece of prosciutto around each fig, then brush lightly with the olive oil.
• Heat a large skillet (ideally cast iron) or a grill pan over medium-high heat. When hot, arrange half the figs in a roomy single layer, cut side down, in the pan. Cook until the prosciutto is browned and crispy, 1 1/2 to 2 minutes. Then flip the figs and repeat on the other side. Transfer to a serving platter and cook the remaining figs in the same way.
• Drizzle the vinegar over the figs and top with Parmigiano shavings. Serve warm or at room temperature.

Steps:

• Preheat oven to 400°.
• Butter a shallow, flameproof baking dish.
• Place figs in dish side by side, stems up; sprinkle with 1/4 c sugar and 1 tablespoon water.
• Bake on oven's center rack for 20 minutes, basting figs from time to time with syrupy juices in the dish.
• Add walnuts and sprinkle with remaining 1 teaspoon sugar.
• Lower oven temperature to 300° and bake 10 minutes longer.
• Carefully transfer figs and walnuts to serving dish; drizzle with honey.
• At serving time, spoon syrup over figs.
• They are delicious as is; to enhance further, sprinkle with lemon juice and a grinding of pepper.
• Serve cold with creme fraiche or softly whipped cream, if desired.

Steps:

• Melt the butter in a large skillet over high heat.
• Add the fig halves and sprinkle liberally with brown sugar.
• Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize.
• Sprinkle with toasted almonds and garnish with heavy cream.

Steps:

• 1. Preheat the oven to 375 degrees F.
• 2. Heat the olive oil in a heavy-bottomed, oven proof baking dish over medium heat and when the oil is hot but not smoking, brown the veal on all sides. Remove the veal from the pan and add the figs. Cook until they are golden but not too soft, about 5 minutes. Remove the figs and reserve. Add the onions to the pan. Cook, covered, until the onions are tender and golden, stirring occasionally so they don't stick, about 10 minutes. Return the veal roast to the pan with the onions. Season it with salt and pepper, then pour the wine over all. Tuck the bay leaves around the veal, pushing them under the wine, cover, and roast in the oven until the veal is nearly cooked through, about 1 hour. Turning it once during cooking.
• 3. Remove the veal from the oven. Add the figs to the veal, pushing them gently down under the cooking juices. Cover and return to the oven and bake until the veal is cooked through and figs are tender and melting, an additional 15 minutes.
• 4. Remove the veal from the oven and transfer the veal to a warmed platter. Place the pan with the cooking juices over medium heat and bring to a boil. Boil gently just until the sauce has thickened enough to lightly coat the back of a spoon, 4 to 5 minutes, making sure that the cooking juices don't evaporate too much and that the figs and onions don't stick to the bottom of the pan.
• 5. To serve, remove the strings from the veal roast and slice it. Spoon the figs and onions and the cooking juices over it, garnish the platter with parsley and serve immediately.

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).