Grilled Figs With Honey Yogurt Sauce Recipes

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HONEY-CARAMELIZED FIGS WITH YOGURT



Honey-Caramelized Figs with Yogurt image

Meet your new go-to breakfast. A light dusting of cinnamon adds just the right finish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 5

1 tablespoon honey, plus more for drizzling
8 ounces fresh figs, halved
2 cups plain low-fat Greek yogurt
Pinch ground cinnamon
1/4 cup chopped pistachios

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.

Nutrition Facts : Calories 163 g, Fat 3 g, Fiber 2 g, Protein 12 g, Sodium 44 g

FIGS WITH HONEY-YOGURT CREAM



Figs with Honey-Yogurt Cream image

Categories     Dessert     Yogurt     Fig     Summer     Honey     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

Figs
3 oranges
2 lemons
1 750-ml bottle red Zinfandel
3/4 cup sugar
1/4 cup honey
2 cinnamon sticks
10 whole cloves
1/2 teaspoon aniseed
12 ounces dried Calimyrna figs, stemmed, quartered (about 2 cups)
Yogurt cream
1 1/2 cups plain whole-milk yogurt (preferably organic)
1/3 cup orange blossom honey
1 1/2 cups chilled whipping cream
2 teaspoons unflavored gelatin

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.

GRILLED FIGS WITH POMEGRANATE MOLASSES



Grilled Figs With Pomegranate Molasses image

These are wonderful. First you toss them in a mix of balsamic vinegar and olive oil, then you grill them on both sides just until they soften and grill marks appear (at which point they are warm all the way through and just beginning to become jammy), then you remove from the grill and brush with pomegranate molasses. It's a match made in heaven. Serve while the figs are still warm, as a first course with goat cheese, or as a dessert with ricotta or yogurt.

Provided by Martha Rose Shulman

Categories     dinner, quick, appetizer, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

12 large or 18 medium-size ripe but firm fresh figs (1 pound)
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (available at Middle Eastern markets)
12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)
Fresh mint leaves for garnish

Steps:

  • Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
  • In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
  • Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
  • Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
  • Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 263 milligrams, Sugar 15 grams

SKEWERED GRILLED FRUIT WITH MINTED YOGURT HONEY SAUCE



Skewered Grilled Fruit with Minted Yogurt Honey Sauce image

Categories     Sauce     Fruit     Dessert     Yogurt     Mint     Summer     Healthy     Honey     Gourmet     Fat Free     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

For sauce
12 oz (1 1/2 cups) nonfat plain yogurt
3 tablespoons honey
2 tablespoons fresh lime juice
3 tablespoons finely chopped fresh mint
For skewers
4 firm-ripe plums, each cut into 8 wedges
4 firm-ripe peaches, peeled and each cut into 8 wedges
1/2 ripe pineapple (1 1/2 lb), peeled, cored, and cut into 1-inch pieces
Special Equipment
48 (8-inch) wooden skewers soaked in water 1 hour

Steps:

  • Prepare grill for cooking.
  • Stir together yogurt, honey, lime juice, and mint in a small bowl and chill until ready to serve.
  • Thread about 4 pieces of fruit onto each skewer. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Serve fruit on skewers with sauce on the side.

STICKY CINNAMON FIGS



Sticky cinnamon figs image

A simple and stylish nutty fig pudding ready in just 10 minutes

Provided by Jane Hornby

Categories     Dessert, Dinner, Lunch, Supper

Time 10m

Number Of Ingredients 6

8 ripe figs
large knob of butter
4 tbsp clear honey
handful shelled pistachio nuts or almonds
1 tsp ground cinnamon or mixed spice
mascarpone or Greek yogurt, to serve

Steps:

  • Heat grill to medium high. Cut a deep cross in the top of each fig then ease the top apart like a flower. Sit the figs in a baking dish and drop a small piece of the butter into the centre of each fruit. Drizzle the honey over the figs, then sprinkle with the nuts and spice.
  • Grill for 5 mins until figs are softened and the honey and butter make a sticky sauce in the bottom of the dish. Serve warm, with dollops of mascarpone or yogurt.

Nutrition Facts : Calories 162 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 11.5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium

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