Fig dessert - 6 recipes
Top Recipe
Panna Cotta with Grand Marnier Caramel Sauce & Bruleed Figs
By Foodiewife, A Feast for the Eyes
Rate this recipe
4.5/5
(11 Votes)
1 Picture
Details
Preparation time 30
Cooking time 45
- PANNA COTTA:
- 2 1/2 teaspoons unflavored gelatin
- 3 cups heavy cream
- 1/2 cups sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons Grand Marnier*, optional (You could also choose bourbon or Amaretto, if desired)
- CARAMEL SAUCE:
- 1 cup white sugar
- 1/2 cup water OR
- 1/4 cup water and
- 3 Tablespoons water (or Grand marnier or bourbon)
- GARNISH:
- 6 ripe figs, cut in half
- Fine sugar or
- 15 ripe figs, cut in half lengthwise, stems removed
- EQUIPMENT:
- Ramekins
- Large bowl with ice cubes
- Small kitchenBlow torch/brulee torch (if making bruleed figs)
- Heavy bottomed pan (if making the caramel sauce)
This recipe is adapted from Martha Stewart
Top rated Fig dessert recipes
Raspberry-Fig Linzer Cookies
By Lulubelle
1. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds
- 1 Cup butter, softened
- 1.5 Cups granulated sugar or sugar substitute-sugar blend* equivalent-Stevia
- 2 Eggs-well beaten
- 1 teaspoon Vanilla Extract
- 1/4 tsp Almond Extract
- 1/2 tsp Baking Soda
- 3 TBSP Sour Cream
- 3 Cups Flour
- 1/2 tsp Salt
- Powdered Sugar - Optional
- 1 recipe Raspberry-Fig Filling (below)
Dried Fig Muffins
By jjadin
Remove the stem and cut dried figs into quarters
- 12 oz dried figs
- 6 tbs unsalted butter
- 1 cup apple juice
- grated zest of 1 orange
- 2 cups plain flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 large eggs, lightly beaten
- 1 1/2 teaspoon vanilla extract
Fig, Cream Cheese and Mint Tart*
By RJamoralin
Episode: So Easy LEVEL: Easy Recipe courtesy Lorraine Pascale
- 1 lb 2oz/500g homemade or store-bought short pastry
- All-purpose flour, for dusting
- 1 generous cup/9 1/2 fl oz/260ml whipping cream
- 3/4 generous cup/5 1/2oz/165g cream cheese
- 3 big squidges of honey
- 1 tbsp Marsala (optional)
- 12 to 16 figs, each cut into 6 pieces
- Handful of green shelled pistachios, walnuts, or pecans, halved
- 1 bunch of fresh mint, ripped or roughly torn
- Special equipment: 8 by12 in (20 by30 cm) rectangular fluted pan
Fig Newtons
By รก-37896
Homemade Fig Newtons
- Dough
- 1/2 cup Unsalted Butter, softened
- 1 cup sugar
- 1 1/2 Tablespoons orange zest
- 2 egg whites
- 1 vanilla bean, split and scraped
- 1/4 teaspoon salt
- 3 cups All Purpose Flour
- Cream the butter, zest and sugar in the bowl of a stand mixer. Add egg whites and vanilla, beat 1 minute. Add flour and salt until the dough comes together. Form into a ball and wrap in plastic. refrigerate 2 or more hours.
- Filling
- 11 ounces Dried Black Mission Figs, diced
- 3/4 cups water
- 1/4 cup brown sugar
- 1/3 cup sugar
- 1 teaspoon orange zest
- juice of 1/2 orange
- Soak diced figs in the water for 1 hour. Pour all into a small saucepan, and add remaining ingredients. Bring to a boil. Reduce heat and allow to simmer for 45 minutes, or until jamlike consistancy. Remove from heat and allow to cool before using.
Figgy Toffee Pudding
By LRay
Our family enjoyed this delicious Figgy Toffee Pudding for the Holidays and am sure it'll be a new addition from no...
- HARD TOFFEE:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 1/2 cups dried black mission figs, stems removed and each cut into 6 pieces
- 1 teaspoon baking soda
- 1 1/2 cups hot water, just below a simmer
- 1 cup plus 2 tablespoons dark brown sugar
- 4 eggs
- 1 stick butter, melted
- 1 cup hard toffee, chopped (recipe follows)
- 1 1/2 cups toffee sauce (recipe follows)
- 1 cup sugar
- 1/2 cup heavy cream
- 1 stick butter
- pinch salt
- TOFFEE SAUCE:
- 1 cup plus 2 tablespoons dark brown sugar
- 1 stick butter
- 2 tablespoons dark corn syrup
- 1 cup heavy cream
- pinch salt
Any burning questions? Our chefs answer!