Best 2 Poached Fresh Figs Recipes
Unveiling the Culinary Delights of Poached Fresh Figs: A Journey Through Sweetness and Simplicity. Prepare to tantalize your taste buds with the delectable delight of poached fresh figs, a culinary masterpiece that captures the essence of summer's sweetness. Learn the art of transforming these plump gems into a symphony of flavors, as they surrender to a gentle bath of fragrant syrup, absorbing its essence and emerging as a tapestry of textures and tastes.
Check out the recipes below so you can choose the best recipe for yourself!
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.
POACHED FIGS WITH FRESH RICOTTA CHEESE
Dried figs are poached in a citrusy syrup and served with a dollop of fresh ricotta and a sprinkling of cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Heat 3 cups water, the sugar, honey, and orange strips and grated zest in a large saute pan over medium-high heat, stirring until sugar and honey have dissolved, about 3 minutes. Reduce heat to medium-low. Add figs; cover, and simmer until figs are just tender, about 20 minutes. Gently transfer figs to a plate with a slotted spoon.
- Raise heat to medium-high, and bring syrup to a boil. Cook until syrup has reduced and thickened, 4 to 5 minutes.
- Return figs to pan, and gently toss with syrup to coat. Spoon 1/4 cup ricotta into each of 4 bowls. Divide figs among bowls, and drizzle with syrup. Sprinkle with cinnamon.
Tips:
- Choose ripe, fresh figs for the best flavor and texture. Look for figs that are plump and have a slight give when gently pressed.
- Use a heavy-bottomed pot or saucepan to prevent the figs from sticking and burning.
- Add enough water to the pot to cover the figs by about 1 inch.
- Bring the water to a simmer over medium heat, then reduce the heat to low and cook the figs for 10-15 minutes, or until they are tender.
- Use a slotted spoon to remove the figs from the poaching liquid and transfer them to a bowl.
- Serve the figs warm or at room temperature, drizzled with the poaching liquid or with a dollop of whipped cream or yogurt.
Conclusion:
Poached figs are a delicious and versatile dessert that can be enjoyed on their own or used as a topping for yogurt, ice cream, or pancakes. They are also a great addition to salads, charcuterie boards, and cheese plates. With just a few simple ingredients and a little bit of time, you can create a truly special treat that is sure to impress your friends and family.
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