Freshfigswithstiltonandwalnutsinahoneydrizzledressing Recipes

FRESH FIG CHUTNEY

Steps:

• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
• Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

FRESH FIGS WITH STILTON AND WALNUTS IN A HONEY DRIZZLE DRESSING

Steps:

• Toasted Walnuts:.
• In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
• Honey Drizzle Dressing.
• Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the honey and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
• Salad:.
• Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
• Sprinkle 1 to 1 1/2 ozs of crumbled or sliced blue cheese per person, over the top of the fresh figs.
• Scatter the chopped,toasted walnuts over the fig salad.
• Just before serving, drizzle the honey dressing over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
• Serve with crusty bread and butter and mixed herb and salad leaves.
• Can also be served as a dessert/cheese course combined.

FRESH FIGS AND YOGURT

Steps:

• Submerge figs in hot (not boiling) water for 1 minute.
• Drain, peel, and quarter each fig.
• Beat the cream lightly, and blend it into the yogurt.
• Spoon a little of the cream mixture into four sherbet glasses.
• Top with a layer of figs and continue with alternating layers, finishing with a layer of cream.
• Sprinkle each layer with the sugar.
• NOTE: If I want this to be rather sweet, I sprinkle sugar on top of each cream layer, if I want less, I only use it on the very top.
• It's up to you.
• I have tossed the figs in the sugar before with decent results.
• Chill in the refrigerator for at least two hours to allow the sugar to melt into the cream.

FRESH FIGS AND RASPBERRIES WITH MINT INFUSED GANACHE

Steps:

• Combine cream and chopped mint in saucepan, and bring to a boil, then quickly remove from heat, cover, and allow mint to steep for 5 minutes.
• Next, place chocolate in a bowl and set a strainer over it.
• When the cream has steeped, pour it through the strainer, pressing gently on the mint to extract all the cream.
• Discard mint.
• Gently stir cream-and-chocolate mixture until it is nice and smooth and chocolate is melted.
• Let cool just until the consistency of a thick sauce.
• Spoon about 2 tablespoons of sauce into 6 to 8 individual bowls.
• Scatter figs and raspberries over sauce.
• Drizzle remaining sauce over fruit.
• Sprinkle with toasted almonds, garnish with mint sprigs, and serve.
• Enjoy!
• Yield: 6 to 8 servings.
• Note: You can cool the ganache completely and rewarm it very gently in its pan, set over another pan of barely simmering water.
• Stuffed Fig Variation: Cut figs into halves instead of quarters. Cool the ganache to a soft, spreadable consistency. Spread a mound of the ganache on the cut surface of each fig and sprinkle with toasted almonds.

FRESH FIGS AND PEACHES IN WINE

Steps:

• Evenly distribute the figs and peaches among 4 dessert bowls or large stemmed glasses (large ballon wine glasses are nice).
• Sprinkle each portion of fruit with 1/2 teaspoon sugar.
• Splash each with about 1/2 cup of the wine and serve immediately.

FRESH FIGS WITH STILTON AND WALNUTS IN A HONEY DRIZZLE DRESSING

Steps:

• Toasted Walnuts:.
• In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
• Honey Drizzle Dressing.
• Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the honey and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
• Salad:.
• Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
• Sprinkle 1 to 1 1/2 ozs of crumbled or sliced blue cheese per person, over the top of the fresh figs.
• Scatter the chopped,toasted walnuts over the fig salad.
• Just before serving, drizzle the honey dressing over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
• Serve with crusty bread and butter and mixed herb and salad leaves.
• Can also be served as a dessert/cheese course combined.

FRESH-FIG GRILLED CHEESE SANDWICHES

Steps:

• Heat a griddle over medium heat.
• Spread cut sides of bread with fig jam. On the bottom half of the bread, layer 1/2 the cheese, then the ham, the figs, and the remaining cheese. Enclose with the top half of the bread. Brush with rosemary oil. Place on griddle or in a nonstick skillet, and weight top of sandwich with a heavy skillet or a foil-lined brick. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. Cut crosswise into 6 to 8 pieces; serve immediately.