Glazed Figs Recipes

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GLAZED FIGS WITH MASCARPONE CREAM



Glazed Figs with Mascarpone Cream image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

2 cups mascarpone
1/2 cup heavy cream
2 tablespoons icing sugar (confectioners')
1/2 cup orange juice
1/4 cup balsamic vinegar
1/4 cup sugar
1/2 teaspoon orange zest
1 pint fresh figs, halved
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • For the cream: In an electric mixer whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes.
  • For the figs: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest.
  • Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes.
  • Preheat the broiler.
  • Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet.
  • Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts.

GLAZED FIGS



Glazed Figs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve 2 cups fresh figs and place in a small pot with 2 strips lemon zest and 2 tablespoons each red wine, water and brown sugar. Cook over low heat, stirring, until the figs are soft, 20 to 25 minutes.

GLACE FIGS (DRIED FIGS)



Glace Figs (Dried Figs) image

These are to die for. Absolutely fabulous with a cheese board, they just add that magnificent flavour. We have access to three fig trees and make these all summer, they are gorgeous, you must have a dehydrator to make these though, the oven just doesn't work.

Provided by Stay in the Bay NZ

Categories     Low Protein

Time P1DT3h

Yield 100 serving(s)

Number Of Ingredients 4

4 lbs ripe figs
4 cups sugar
2 cups water
2 tablespoons vinegar

Steps:

  • Cut stems off figs, wash, prick well all around with fork. Place water, sugar and vinegar in saucepan, stir until sugar dissolves.
  • Bring to the boil. Place figs in boiling syrup, reduce heat, simmer very slowly, uncovered 21/2 to 3 hours.
  • Drain figs, place on fine wire rack and stand on oven tray.
  • Place in dehydrator set at 140°F or 60°C and dehydrate for 24 hours, turning every few hours. They may not take quite as long depending on size of figs and where they are in the dehydrator.

Nutrition Facts : Calories 44.5, Fat 0.1, Sodium 0.3, Carbohydrate 11.5, Fiber 0.5, Sugar 10.9, Protein 0.1

BALSAMIC FIG GLAZED CHICKEN



Balsamic Fig Glazed Chicken image

This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and finger-licking good!

Provided by Cheyanne Holzworth

Categories     entree     Main Course

Time 1h15m

Number Of Ingredients 11

6 Boneless Skinless Chicken Thighs
Kosher Salt & Pepper (- to taste)
1 TBS Unsalted Butter
1 medium Shallot (- finely diced (about 3 heaping TBS))
2 cloves Garlic (- minced)
1 (12 oz) Jar Fig Preserves
2 tablespoon Honey
3 TBS Balsamic Vinegar
5 Sprigs Thyme (-DIVIDED, plus more for garnish)
½ Cup Walnuts (- chopped for garnish)
½ Cup Gorgonzola (- crumbled)

Steps:

  • Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
  • Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
  • Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
  • Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
  • Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!

Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Protein 38 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 179 mg, Sodium 351 mg, Sugar 6 g, ServingSize 1 serving

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

FIG GLAZED PORK CHOPS



Fig Glazed Pork Chops image

Fig glazed boneless pork shops with roasted potatoes and onions

Provided by Invent Your Recipe

Categories     Main Course

Time 55m

Number Of Ingredients 11

4 boneless pork chops
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 cup canola oil
2 tbsp. extra virgin olive oil
2 tbsp. fig jam
12 baby Yukon gold or red skin potatoes
1 large sweet onion cut into large slices
2 oz. vegetable stock

Steps:

  • Pre heat the oven to 400 degrees

Nutrition Facts : Calories 450 kcal, ServingSize 1 serving

GLAZED FIGS WITH ALMONDS AND THYME



Glazed Figs with Almonds and Thyme image

Provided by Maggie Ruggiero

Categories     Cocktail Party     Vegetarian     Quick & Easy     Oscars     Fig     Almond     Shower     Healthy     Thyme     Engagement Party     Simmer     Gourmet

Yield Makes 18 hors d'oeuvres

Number Of Ingredients 5

1 cup dry white wine
3 tablespoons mild honey
18 small dried Black Mission figs (about 4 ounces)
1 thyme sprig plus 1 teaspoon thyme leaves, divided
18 salted roasted almonds

Steps:

  • Simmer wine, honey, figs, and thyme sprig in a small saucepan 3 minutes. Remove from heat and let steep, covered, 10 minutes. Return to heat and simmer, uncovered, until liquid is just syrupy, about 10 minutes. Cool figs in syrup. Cut a slit in each fig and gently press in a nut. Sprinkle with thyme leaves. Serve warm or at room temperature.

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