Honey Caramelized Figs With Yogurt Recipes

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

Ingredients

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

Ingredients

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.

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