Fig Tartlets With Port And Cinnamon Recipes

GORGONZOLA DOLCE WITH FIGS AND PORT

Steps:

• Combine port, honey, peppercorns, and cloves in a small saucepan; bring to a boil, and continue cooking until syrupy, 2 to 3 minutes. Set aside to cool.
• Stir together cheeses; spread on bread with a small offset spatula.
• Using a 2-inch round cutter, cut bread into rounds.
• Top with figs, and drizzle with port sauce.
• Garnish with mache, and serve.

ROASTED FIG TARTLETS

Steps:

• With an electric mixer, beat cream cheese until fluffy. Beat in crème fraîche and confectioners' sugar until smooth. (Filling can be refrigerated in an airtight container up to 1 day; bring to room temperature before using.)
• Preheat oven to 350°F. Combine port, star anise, cinnamon, peppercorns, zest, granulated sugar, and honey in a roasting pan. Use the tip of a paring knife to scrape vanilla seeds into port mixture, then add pods. Add figs, and turn to coat. Roast, basting once, until figs are soft and liquid is syrupy, about 45 minutes. Let cool. (Figs and syrup can be refrigerated in an airtight container up to 1 week.)
• On a lightly floured surface, roll out dough 1/8 inch thick. Cut out eight 5-inch rounds. Fit dough into 4-inch tartlet pans, and trim excess dough flush with rims. Pierce bottoms of shells all over with a fork. Place shells on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
• Bake tartlet shells until golden brown, 12 to 15 minutes. Transfer to a wire rack. Let cool completely.
• Spoon 2 tablespoons filling into each crust. Top with figs, and drizzle with some syrup. Garnish with orange zest curls. Tartlets can be refrigerated up to 1 hour. Unmold, and serve immediately.

GORGONZOLA, FIG AND WALNUT TARTLETS

Steps:

• Heat oven to 425°F Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
• In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
• Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.

FIG AND PORT CHUTNEY

Steps:

• Combine 5 ounces dried black figs, quartered (about 3/4 cup), 5 ounces dried white figs, quartered (about 3/4 cup), 1 cinnamon stick, 2 strips (1 by 2 inches) lemon rind, 2 dried bay leaves, 2 cups ruby Port, 1/2 cup water, 1 tablespoon sugar, 4 tablespoons (1/2 stick) unsalted butter, and 1/4 teaspoon each coarse salt and freshly ground pepper in a pot and bring to a boil. Reduce heat and simmer, partially covered, until the liquid has reduced and the chutney has a loose jamlike consistency, 45 to 60 minutes.