Fresh Figs And Peaches In Wine Recipes

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FIGS IN PORT



Figs in Port image

These figs in Port wine, made with fresh figs, tawny port, sugar, and black peppercorns, is a simple, elegant summer dessert.

Provided by Yigit Pura

Categories     Dessert

Time 15m

Number Of Ingredients 4

10 large, slightly underripe or somewhat overripe Black Mission figs
1/4 cup plus 2 tablespoons granulated sugar
2/3 cup tawny port
1 1/2 teaspoons whole black peppercorns

Steps:

  • Remove the stems from the figs and cut them in half lengthwise.
  • Place a 10-inch stainless-steel or enamel-coated saucepan over medium-high heat until hot but not smoking. Sprinkle the sugar evenly over the surface. It will melt right away and begin to caramelize and smoke. Immediately place the figs, cut side down, onto the caramelizing sugar. Reduce the heat to low and let the figs cook for 2 to 3 minutes. Do not stir or toss or turn the figs. The figs will naturally release their own juices which will dissolve the sugar.
  • Carefully add the port to the saucepan. Keep the pan over low heat until the caramel melts completely and begins to coat the figs. Add the peppercorns, first enclosing them in a tea ball or cheesecloth, if desired. Use heat-resistant tongs to flip the figs over and cook for 2 to 3 minutes more. Transfer the figs to a platter, cut side up, and cover to keep warm.
  • Return the pan to medium heat for 3 to 5 minutes, using a heat-resistant rubber spatula to stir and occasionally scrape the bottom to pull up all the caramel and peppercorn goodness that may be stuck there. Remove and discard the peppercorn via the tea ball or cheesecloth or a slotted spoon. The port sauce should be deep purple, thick, and velvety. Remove the pan from the heat.
  • Drizzle the warm figs with the port sauce and serve immediately.

Nutrition Facts : ServingSize 1 fig half, Calories 29 kcal, Carbohydrate 5 g, Protein 0.1 g, Fat 0.02 g, SaturatedFat 0.005 g, Sodium 1 mg, Fiber 0.1 g, Sugar 4 g, UnsaturatedFat 0.007 g

WINE-POACHED FIGS



Wine-Poached Figs image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

8 ounces dried mission figs
1/2 cup red wine
1/4 cup sugar
Kosher salt and freshly ground pepper
2 sprigs fresh thyme
Cheese and sliced bread, for serving

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.

FIGS POACHED IN WHITE WINE AND FRESH THYME



Figs Poached in White Wine and Fresh Thyme image

If you are lucky enough to have a fig tree (or a neighbor with a fig tree) you can have this wonderful dish for the cost of a modest bottle of white wine. If you have neither, the splurge may well be worth it. Non-vegans can top their figs with crème fraiche or whipped cream. Any excess poaching liquid should be saved--it's lovely over almost anything. Cooking time includes half an hour for chilling. From Kitchen Herbs by Sal Gilbertie

Provided by Chef Kate

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup honey
750 ml dry white wine
1 lemon, peel of, cut in one continuous spiral if possible
2 tablespoons lemon juice, freshly squeezed
6 sprigs fresh thyme
2 bay leaves
4 white peppercorns
2 1/2 lbs figs, fresh

Steps:

  • In a large, non-aluminum saucepan, combine honey and wine. Bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved.
  • Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.
  • Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.
  • Remove figs with a slotted spoon and place in a ceramic bowl.
  • Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill.
  • Serve figs with some of the poaching liquid in individual bowls.

Nutrition Facts : Calories 247.7, Fat 0.5, SaturatedFat 0.1, Sodium 7, Carbohydrate 48, Fiber 4.4, Sugar 41.6, Protein 1.3

POACHED FRESH FIGS



Poached Fresh Figs image

Categories     Side     Poach     Fig

Yield serves 10 to 12

Number Of Ingredients 8

1 cup sugar
1/2 cup water
3 tablespoons freshly squeezed lemon juice
2 pounds ripe but firm fresh figs
Zest of 1 lemon, peeled in strips about 1/2 inch wide
2 bay leaves, preferably fresh
Recommended Equipment
A heavy-bottomed 9-inch sauté pan, 3 inches deep

Steps:

  • Spread the sugar in the bottom of the pan, and pour in 1/2 cup water and the lemon juice. Set the figs in the pan, stem up, in one layer. Nestle the strips of lemon zest and the bay leaves in between the figs.
  • Set the pan over low heat, and cook slowly until the sugar melts and the figs release their juices. As the juices rise in the pan, gradually raise the heat to keep them bubbling (and "galloping"). When the figs are soft and the liquid level comes halfway up their sides, in 30 minutes or more, turn off the heat, and let the figs rest in the pan for an hour or longer, to reabsorb some of the juices.
  • Slowly heat the figs and juices until they're bubbling again, and cook for 30 minutes or so, until the figs are very soft (but still intact) and the juices have become thick and syrupy.
  • Let the figs cool before serving. Arrange them in a serving dish if you like, with the syrup all around. Enjoy the fruit and syrup on their own, or atop vanilla ice cream, or with a soft, creamy cheese such as Taleggio or Robiola.

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