Baked Figs In Lemon Syrup Recipes

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HONEY BALSAMIC ROASTED FIGS



Honey Balsamic Roasted Figs image

Sicilian honey roasted figs with vanilla and balsamic glaze. Perfect as a pastry filling, pizza topping or just to spoon over goat cheese or dessert.

Provided by Florentina

Categories     Dessert

Time 30m

Number Of Ingredients 9

2 lb purple figs (-halved or sliced)
3 tbsp balsamic vinegar (-aged)
2 tbsp wild honey
1 tbsp brown sugar ((optional))
1 lemon (-juiced)
2 tsp vanilla extract
1 tbsp butter (plant based)
1/4 cup fresh basil leaves (for garnish)
3 strips lemon peel

Steps:

  • Preheat your oven to 400"F
  • Use the butter to coat a large roasting tray all over.
  • Rinse the figs well and cut off the stem. Slice them in half lengthwise and add them to the buttered roasting tray.
  • Sprinkle the coconut sugar all over the top, together with the vanilla extract, balsamic vinegar and honey. Squeeze the lemon all over and give everything a gentle toss to coat. Try to arrange the figs cut side down if possible in one single layer.
  • Roast the balsamic coated figs in the preheated oven for about 20 to 25 minutes, until caramelized to your liking and the balsamic honey sauce has reduced to a syrupy consistency.
  • Serve on pizza with goat cheese, ricotta or as a dessert sauce.

Nutrition Facts : Calories 260 kcal, Carbohydrate 59 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 37 mg, Fiber 7 g, Sugar 50 g, ServingSize 1 serving

BAKED FIGS WITH GRAND MARNIER AND WHIPPED CREAM



Baked Figs with Grand Marnier and Whipped Cream image

Categories     Liqueur     Milk/Cream     Mixer     Fruit     Dessert     Bake     Quick & Easy     Fig     Triple Sec     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

12 fresh figs
1/3 cup plus 2 tablespoons sugar
1/2 cup water
1/4 cup plus 1 tablespoon Grand Marnier or other orange-flavored liqueur
1 cup chilled heavy 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.

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