ough boiling water over the figs in a heatproof bowl to
ittle balsamic vinegar onto the figs (not onto the cheese).
Recommends using a heavy-bottomed 9-inch
ixture, add vinegar; fold in using a metal spoon. Spread mixture
ven to 400\u00b0F.
Using a sharp knife, cut along
Preheat the broiler. Onto 2 serving plates, draw hearts using balsamic glaze. Slice each fig in a cross shape from the top, using the picture as a guide.
Stir the cheese until smooth then transfer to a piping bag with a small, star-shaped tip. Pipe the cheese into the cut in the fig. Sprinkle with sugar then place under the broiler for 1-2 mins to brown the top. Place the figs on the plates, drizzle with honey and garnish with thyme.
*NOTE: If using feta, it is high in
Pre-heat the grill.
Trim fig stems, if any, and cut figs in half length-ways.
Lightly butter a shallow baking dish. Place the figs curved side down in the dish. Sprinkle each fig with a little brown sugar. Sprinkle nuts over figs, if using.
Grill figs for about 3-4 minutes or until the sugar starts to bubble.
Meanwhile, combine ricotta and honey in a bowl and stir until smooth and creamy.
Remove figs from the oven and gently place on serving plates with a dollop of honey ricotta.
Garnish with mint leaves and serve. Enjoy!
Drain the figs, then transfer to a 4
medium saucepan, bring the figs, cinnamon sticks and 2 cups
Trim the stems off the figs and make a small hole in the top.
Combine water, honey, cloves and allspice in a pot and bring to a boil.
Put figs in the pot and simmer, covered for 15 minutes, until almost done.
Remove figs and reduce sauce for 10 minutes.
Put the figs back in the sauce and reduce until desired consistency, around 5 more minutes.
Stir in balsamic vinegar (if using).
o rest for 15 mins. Using a knife, carefully remove each
aking dish.
Core apples; using a vegetable peeler, remove a
Using a marinade injector baster, inject figs with about 1 tablespoon cognac,
Preheat broiler to high. Arrange figs, cut-side up, on the
he refrigerator 15 minutes before using.
Make the Brisket: Preheat
In a small bowl combine the goat cheese, chives, parsley,, snipped rosemary, salt, and pepper.
Cut the figs in half. If using apricots, cut in half; remove and discard pits. Top the fig halves with the herbed cheese. Cover and chill up to 1 hour before serving. Top the figs with rosemary sprigs. Enjoy!
Makes 6 servings.
hat if you have been using unsalted butter, and/or unsalted
Mash the ripest fig on a plate with the honey, using a fork; set aside.
Trim stems from remaining figs with a sharp knife, then cut a deep \"X\" in the top of each, making sure not to cut all the way through to the bottom. Gently spread each fig apart with your fingertips to make \"petals.\"
Combine ricotta cheese and almonds in a small bowl. Press mashed fig mixture through a sieve into a cup with the back of a spoon.
To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with fig honey.
weet potatoes.
Dot the figs among the wedges and then