Figs With Honey Yogurt Cream Recipes

HONEY-CARAMELIZED FIGS WITH YOGURT

Steps:

• Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes.
• Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.

FIGS WITH HONEY-YOGURT CREAM

Steps:

• For figs:
• Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.)
• For yogurt cream:
• Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.
• Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.)
• Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.

VANILLA PORT POACHED FIGS WITH HONEY CREAM

Steps:

• Trim a small piece from the bottom of each fig so they stand up straight. Remove stems, and score a 1/4 inch "X" into the top of each fig. Set aside.
• In a bowl, beat whipping cream together with sour cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in 1/4 cup of honey and a pinch of salt. Cover, and refrigerate.
• Pour port into a small saucepan over medium high heat. Add cinnamon sticks, peppercorns, cloves, 1 tablespoon honey, vanilla extract, balsamic vinegar, and lemon and orange zests. Stir to dissolve honey and blend flavors. Bring mixture to a boil, reduce heat, and simmer for up to 30 minutes, or as time allows, being careful not to reduce liquid too much. Place figs upright in pan, cover, and cook for 5 minutes.
• To serve, place a spoonful of honey cream in the center of each plate. Arrange 3 figs around the cream, and drizzle with a small amount of poaching liquid. Tuck a sprig of mint into the slit on the top of each fig. Serve immediately.

HONEY ROASTED FIGS WITH CINNAMON RECIPE

Steps:

• Pre-heat the oven to 400ºF/200ºC
• Cut a cross in the top of each fig, ensuring that you don't go more than half way down the fig. Use your fingers to push the fig open like a flower (See note 2)
• Place the the figs in a baking dish and add around a teaspoon of butter to each fig.
• Drizzle over the honey ensuring some falls over and into each fig.
• Sprinkle over the cinnamon.
• Grate a little lemon zest over each fig.
• Sprinkle the pistachios around the figs.
• Roast for 7-10 minutes until the figs have softened and the butter has melted into the honey.
• Serve warm with your chosen creamy element.