Sika Sto Fourno Baked Figs With Red Wine Recipes

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.

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 large skillet, heat oil on high. Lightly smash the slices of plantains using a large, flat meat tenderizer or a heavy-bottomed pot.
• Dredge plantain slices in flour very lightly. Fry for 2 minutes per side or until golden.
• Transfer to tray lined with paper towel to drain. Season the smashed plantains with salt and pepper.

Steps:

• Combine shortening, sugar, salt and boiling water in a large mixing bowl.
• Cool to lukewarm.
• Add warm water and sprinkle in dry yeast.
• Stir until dissolved.
• Let stand for 5 minutes.
• Add flour gradually and turn out on a lighlty floured board.
• Knead until smooth and elastic.
• Place in a greased bowl and brush with shortening.
• Cover and let rise in warm place until double in size- about 1- 1 1/2 hour.
• Punch down and turn out on a lighlty floured board.
• Divide dough into 24 equal parts and shape into ovals.
• Roll lightly in bread crumbs.
• Place on greased cookie sheet.
• (spread 6 inches apart).
• Cover, let rise in warm place, free from draft, until light- about 1 hour.
• Bake at 425 degrees, for 15-20 minutes or until golden brown.

Steps:

• Place 300ml cold water, the sugar, saffron, cinnamon stick and honey in a large pan, stirring to dissolve the sugar. Bring to the boil gently and simmer for 15 to 20 minutes, or until the syrup has reduced slightly.
• Add the figs and simmer for a further 5 minutes or until tender. Remove from the heat and discard the cinnamon stick.
• Serve the figs warm with the yogurt and drizzled with the saffron syrup.
• Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream.

Steps:

• Toast hazelnuts in a 400-degree oven for 5 minutes. Put them in a tea towel and rub them against each other to remove skins. Chop and set aside. Raise oven temperature to 500 degrees F.
• Combine honey and Scotch whiskey in a small sauce pan and bring to a boil, stirring. Turn off heat.
• Meanwhile, cut off stems of figs then cut in half, lengthwise. Spray an gratin dish large enough to hold all the figs in one layer with butter-flavor spray. Put in figs, cut side up. Drizzle with honey-Scotch mixture. Sprinkle with hazelnuts.
• Bake 7 to 10 minutes, depending on size, or just until they soften but are not falling apart. Cool to warm and put 4 to 6 fig halves on each of 4 serving plates. Spoon pan juices over figs. If desired, put a mint sprig in the middle.