Best 3 Tea Infused Prunes And Figs Recipes
Embark on a culinary adventure as we explore the delightful world of tea-infused prunes and figs. These dried fruits, steeped in the aromatic embrace of tea, take on a new dimension of flavor, making them a perfect addition to various sweet and savory dishes. Whether you fancy them as an elegant dessert, a delightful snack, or a unique ingredient in your main course, this article will guide you through a remarkable selection of recipes that showcase the versatility of tea-infused prunes and figs. Get ready to tantalize your taste buds with a symphony of flavors that blend the natural sweetness of fruits with the enchanting notes of tea.
Let's cook with our recipes!
ROASTED POTATOES WITH FIGS AND THYME
A fall walk through New York's Greenmarket with Eleven Madison Park's chef, Daniel Humm, brought the idea for this unusual dish. Hot black tea lends a deeper flavor to dried figs, which are scattered with potatoes on a pan with thyme and then roasted. The recipe calls for fingerling potatoes, but any waxy potato will do. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Kim Severson
Categories dinner, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
- Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
- Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 13 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 632 milligrams, Sugar 17 grams
TEA INFUSED PRUNES AND FIGS
This is one of those dishes that taste sooo much better than it sounds. If the mention of prunes bring back nightmare memories of school dinners (prunes and cold custard Urgh!!), you could use dried apricots instead. (Prep time includes cooling time)
Provided by WicklewoodWench
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil 1 pint of water in a medium saucepan.
- Remove from heat and add the tea bags and steep for 10 minutes.
- Remove the teabag from the pan and add the brandy (or Marsala), sugar, lemon, cinnamon and rosemary to the tea.
- Add the prunes and figs, bring to the boil.
- Reduce the heat and simmer gently for 5 minutes.
- Meanwhile place the yoghurt in a bowl and split the vanilla pod to remove the seeds, add the seeds to the yoghurt, and mix well.
- Remove the pan from the heat and set aside until completely cold.
- Remove the cinnamon, lemon and rosemary.
- Serve with vanilla yoghurt.
ROAST CHICKEN WITH LEMON AND FIGS
This recipe is one of those "gee that looks good" as you flip through your cookbooks looking for meal ideas. When you actually do make it, the recipe, to me, is a wonderful treat. I found this recipe in a Weight Watchers cookbook. 6 points
Provided by Amber of AZ
Categories One Dish Meal
Time 50m
Yield 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400.
- Spray a 9 X 13-inch baking dish with nonstick spray.
- Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
- Place the lemon slices and the figs in the baking dish.
- You may want extra lemon slices.
- They are really good to eat after they have been cooking under the chicken.
- Arrange the chicken breast or pieces.
- Sprinkle with salt and pepper.
- Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
- Stir in the brown sugar, vinegar and water.
- Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
- Roast the chicken 35 minutes.
- Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
- With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
- Discard the fat from the pan drippings; spoon over the chicken.
Nutrition Facts : Calories 381.4, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 332.6, Carbohydrate 34.2, Fiber 3.9, Sugar 26.8, Protein 31.7
Tips:
- Choose fresh, ripe figs and prunes. They will be sweeter, less bitter, and have a better texture.
- Make shallow cuts in the figs and prunes before infusing. This helps the tea flavor penetrate more deeply.
- Use a variety of teas to create different flavor combinations. Some good options include black tea, green tea, oolong tea, and herbal tea.
- Let the figs and prunes infuse in the tea for at least 24 hours. This gives them time to absorb the tea flavor fully.
- Enjoy the tea-infused figs and prunes as a snack or dessert. They can also be used in salads, yogurt parfaits, or oatmeal.
Conclusion:
Tea-infused figs and prunes are a delicious and healthy snack that is easy to make. They are perfect for those who are looking for a way to enjoy the benefits of tea without drinking it. With a variety of tea flavors to choose from, there is a tea-infused fig or prune for everyone. So next time you are looking for a healthy and satisfying snack, reach for a tea-infused fig or prune.
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