Best 6 Balsamic Poached Figs Recipes
Balsamic poached figs are a culinary delight that offers a delightful combination of sweet, savory, and tangy flavors. This unique dish is perfect as an elegant appetizer, a refreshing dessert, or a versatile addition to various savory dishes. Poaching figs in balsamic vinegar imparts a rich and complex flavor that beautifully complements the natural sweetness of the fruit. Furthermore, the cooking process intensifies the flavors and creates a tender and juicy texture, making balsamic poached figs an irresistible treat. So, embark on a culinary journey as we delve into the world of balsamic poached figs, exploring recipes that highlight their versatility and showcasing the culinary artistry of this delectable dish.
Let's cook with our recipes!
BALSAMIC-POACHED FIGS
Keep a container of these delicious figs on hand and add them to any meal for a super-flavorful boost.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- In a small saucepan, heat sugarand 1/2 cup water until sugar dissolves.Add vinegar, orange juice,thyme, and spices and bring toa boil. Reduce until slightly thickened,about 5 minutes. Transferto a medium heat-proof bowl andadd figs. Let cool completely.
SUMMER POACHED FIGS WITH GINGER
The figs are coming in & wanted a recipe to preserve their summery goodness. I keep these in the fridge for now but will try to can at some point. I use these for Fig Upside Down Cake, alongside vanilla ice cream, mixed into homemade vanilla & lemon gelato, on greek yogurt for breakfast & right out of the jar just because they are so good!
Provided by Busters friend
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve the sugars in 2/3 cup water.
- Add the unpeeled figs to the hot syrup. Cover & simmer 30 minutes.
- Turn off heat & let sit covered 8 hours.
- Reheat to simmer, add julienned ginger & simmer covered 30 minutes until figs become translucent. Add optional Frangelica & simmer 5 minutes more.
- Let cool.
- Pack into quart or 1/2 gallon glass jars & refrigerate.
Nutrition Facts : Calories 134.4, Fat 0.2, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 34.6, Fiber 2.1, Sugar 31.7, Protein 0.6
GORGONZOLA FIGS WITH BALSAMIC GLAZE
For a fancy, eye-catching appetizer, try these delightful stuffed figs wrapped with prosciutto. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 6
Steps:
- For glaze, in a small saucepan, bring vinegar to a boil over medium heat; cook until reduced to about 1/4 cup., Cut a lengthwise slit down the center of each fig; fill with 1-1/2 teaspoons cheese. Wrap each with a piece of prosciutto; place on a baking sheet. Sprinkle with rosemary and pepper. , Bake at 425° for 10-12 minutes or until prosciutto is crisp. Serve warm with glaze.
Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 190mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PICKLED FIGS IN BALSAMIC
Balsamic glazed soft figs sweetened with sugar and honey enhanced with lemon, vanilla, peppercorns, allspice, juniper berries, rosemary and with meaty walnuts.
Provided by Rita1652
Categories Fruit
Time 1h20m
Yield 3 1 quart jars
Number Of Ingredients 14
Steps:
- Place figs in a large pot and cover with boiling water for 3 minutes. Cool. Drain all but 3 cups of the water. Combine the 3 cups water, vinegar, sugar, honey, vanilla, peppercorns, allspice berries, juniper, salt, rosemary, lemon meat and zest strips in a large nonreactive pot. Bring to a boil and simmer for 10 minutes.
- Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy .
- Arrange figs in jars, dividing the goodness in the syrup evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom.
- Close and seal the jars . Process in a boiling water bath for 15 minutes.
Nutrition Facts : Calories 2493.6, Fat 54.3, SaturatedFat 5.5, Sodium 851.8, Carbohydrate 521.4, Fiber 36.8, Sugar 473.9, Protein 21.5
POACHED FRESH FIGS
Steps:
- Spread the sugar in the bottom of the pan, and pour in 1/2 cup water and the lemon juice. Set the figs in the pan, stem up, in one layer. Nestle the strips of lemon zest and the bay leaves in between the figs.
- Set the pan over low heat, and cook slowly until the sugar melts and the figs release their juices. As the juices rise in the pan, gradually raise the heat to keep them bubbling (and "galloping"). When the figs are soft and the liquid level comes halfway up their sides, in 30 minutes or more, turn off the heat, and let the figs rest in the pan for an hour or longer, to reabsorb some of the juices.
- Slowly heat the figs and juices until they're bubbling again, and cook for 30 minutes or so, until the figs are very soft (but still intact) and the juices have become thick and syrupy.
- Let the figs cool before serving. Arrange them in a serving dish if you like, with the syrup all around. Enjoy the fruit and syrup on their own, or atop vanilla ice cream, or with a soft, creamy cheese such as Taleggio or Robiola.
ROASTED FIGS WITH BALSAMIC
Enjoy the layered textures and flavors of our Roasted Figs with Balsamic recipe. Roasted Figs with Balsamic is the perfect dish to enjoy with company.
Provided by My Food and Family
Categories Home
Time 33m
Yield 4 servings, 4 stuffed fig halves each
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Place figs, cut sides up, on foil-covered baking sheet.
- Mix dressing and butter until blended; drizzle over figs.
- Bake 15 to 18 min. or until figs are softened. Cool 5 min.
- Top with cream cheese spread.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 16 g, Protein 2 g
Tips:
- Choose ripe, fresh figs for the best flavor and texture.
- Use a good quality balsamic vinegar, as it will make a big difference in the taste of the dish.
- If you don't have any fresh thyme, you can use 1/4 teaspoon of dried thyme instead.
- Be careful not to overcook the figs, as they will become mushy.
- Serve the figs warm or at room temperature, with a dollop of mascarpone cheese or a scoop of vanilla ice cream.
Conclusion:
Balsamic poached figs are a delicious and elegant dessert that can be enjoyed on any occasion. They are also a great way to use up ripe, fresh figs. With just a few simple ingredients, you can create a dish that is both beautiful and delicious. So next time you have some fresh figs, give this recipe a try.
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