Spiced Poached Figs Recipes

SPICED FIGS POACHED IN WINE

Steps:

• In a large saucepan, combine the first eight ingredients. Stir in figs. Bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until the figs are tender. Remove figs and set aside., Bring poaching liquid to a boil; cook until liquid is reduced to about 1/2 cup. Strain into a small bowl; add figs. Cool. Serve with ice cream or yogurt if desired.

SPICED FIGS POACHED IN RED WINE

Steps:

• Place 3/4 cup sugar and 3/4 cup water in a saucepan and stir over a low heat until sugar is dissolved. Add 750ml red wine, 1 vanilla bean (split) and 1 stick cinnamon and stir. Bring to the boil over medium heat and add 8 large figs. Reduce heat to low and simmer, covered, for 4-8 minutes (depending on ripeness) or until figs are just tender. Remove figs from pan and set aside. Increase heat to high and reduce wine mixture, uncovered, until thick and syrupy. Allow to cool, then remove vanilla bean and cinnamon stick. Place figs on serving plates, drizzle with syrup and serve with vanilla ice-cream.

POACHED FIGS IN SPICED HONEY SYRUP

Steps:

• Combine water, sugar and honey in heavy large skillet. Stir over low heat until sugar and honey dissolve. Add allspice, cloves and juniper berries. Bring to simmer. Add figs, cover and simmer until figs are just tender, about 20 minutes. Using slotted spoon, transfer figs to bowl. Chill until cold.
• Bring cooking liquid to boil. Boil until reduced to syrup consistency, about 5 minutes. Strain. Cool.
• Arrange figs in dessert goblets. Drizzle syrup over. Garnish with mint and serve.

SPICED POACHED FIGS

Steps:

• Combine wine, sugar, lemon peel, peppercorns, cinnamon stick, bay leaves, thyme, ginger, star anise, and cardamom in a small, deep saucepan. Place pan over medium-high heat, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Cover, and simmer 20 minutes more.
• Add whole figs to the syrup; return to a simmer, cover, and poach gently until the figs are soft but not mushy, 10 to 15 minutes. Transfer figs and syrup to a bowl, and let stand to cool, until no more steam rises. When cool, cover the bowl with plastic wrap, and refrigerate overnight.
• Combine mascarpone and confectioners' sugar in a medium mixing bowl. Slit vanilla bean lengthwise, and, using a small paring knife, scrape out the seeds into the bowl with the mascarpone mixture. Stir together with a spoon or rubber spatula until well combined.
• Remove chilled figs from the refrigerator, and let stand until room temperature. Transfer figs to another bowl, and strain syrup, discarding the solids.
• Place 2 figs, sliced in half, in the center of each plate. Spoon some of the poaching liquid to cover plate, and place a dollop of vanilla mascarpone next to figs.

SPICED BAKED FIGS WITH GINGER MASCARPONE

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.
• When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.

HONEY POACHED FIGS

Steps:

• In a small or medium saucepan that's large enough to hold the figs, heat water, honey, and sugar (and vanilla and cinnamon, if using) on medium-high. Cook until sugar dissolves. Reduce heat to medium-low and add figs. Let simmer until tender but not mushy, 5-10 minutes, turning them occasionally so that each side is poached evenly. Using a slotted spoon, transfer figs to a bowl. Let the water-honey liquid continue simmering on medium-low heat until liquid reduces and thickens to a syrup consistency, about 15 more minutes. Let cool.
• Once the figs have cooled slightly, remove stems and cut in half.
• Keep sauce and figs in the refrigerator until ready to use. Serve at room temperature.
• Arrange figs and serve as desired. Figs can be served either a dollop of whipped cream, mascarpone, crème fraiche, or yogurt, or alongside desserts such as cake, cheesecake, or crepes. Drizzle with syrup.

FIGS IN SPICED SYRUP

Steps:

• Gather the ingredients.
• Bring the sugar and 1 cup water to a simmer in a medium saucepan (it should be large enough to hold all the figs). Stir as needed to dissolve the sugar.
• Add the half of a cinnamon stick and whatever other spices you choose to use (or all of them!) and simmer the syrup for about 10 minutes.
• Trim off and discard the stems from the figs.
• Put the figs in the syrup. Simmer about 5 minutes. Don't cook them too long, or they will completely fall apart.
• Remove the figs from the syrup and let the figs and syrup cool separately for about 15 minutes (if you leave the figs in, they will soften and start to fall apart a bit, so if that sounds good, leave them in!).
• Once slightly cooled off, strain the syrup, discard the spices, and pour the syrup back over the figs.

POACHED FIGS IN SPICED HONEY SYRUP

Steps:

• Combine water, sugar and honey in heavy large skillet. Stir over low heat until sugar and honey dissolve. Add allspice, cloves and juniper berries. Bring to simmer. Add figs, cover and simmer until figs are just tender, about 20 minutes. Using slotted spoon, transfer figs to bowl. Chill until cold. Bring cooking liquid to boil. Boil until reduced to syrup consistency, about 5 minutes. Strain. Cool. Arrange figs in dessert goblets. Drizzle syrup over. Garnish with mint and serve. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E06 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 01-27-1997 Recipe by: Susan Feniger and Mary Sue Milliken

POACHED FIGS IN SPICED RED WINE WITH VANILLA GELATO

Steps:

• In a saucepan combine the wine, sugar, cinnamon and cloves. Bring the liquid to a boil over moderately high heat, stirring, and simmer the mixture for 5 minutes. Add the figs and simmer just until figs are heated through. Let cool to warm. Arrange scoops of gelato in two stemmed glasses and top with the figs and some of the poaching liquid. Garnish with mint if desired.