Time 10m Number Of Ingredients 5 Steps:
Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes. Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.
Time 15m Number Of Ingredients 6 Steps:
Heat honey and fennel seeds in a large skillet over medium heat, stirring to combine. Add figs, cut-side down; sprinkle almonds on top. Cook figs until caramelized, about 10 minutes. Serve warm, topped with cheese and drizzled with more honey, with crackers.
Time 15m Yield 4 servings Number Of Ingredients 5 Steps:
Spoon the honey over the cut sides of the figs. Heat a large, heavy skillet over a medium-high flame. Add the butter - it should sizzle briskly when it hits the pan. Throw in the thyme sprigs, followed by the figs, cut sides down. Leave undisturbed for 3 to 5 minutes to caramelize, then turn the figs over and cook for another minute. Transfer the figs to a plate. Return the skillet to the heat and add about 5 tablespoons water. Simmer, scraping the caramelized honey with a spoon. Pour this sauce over the figs and serve warm with generous spoonfuls of crème fraîche and a few extra thyme leaves.
Yield Makes 6 servings Number Of Ingredients 15 Steps:
For figs: Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.) For yogurt cream: Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes. Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.) Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.
More about “honey caramelized figs with yogurt recipes”
Yield Makes 4 servings Number Of Ingredients 4 Steps:
Preheat broiler. Force raspberries through a fine sieve into a bowl to remove seeds. Sprinkle cut side of figs with sugar and place, sugared sides up, in a flameproof baking dish. Broil about 4 inches from heat until tops are bubbling and lightly browned, 3 to 5 minutes. Spoon 1 1/2 tablespoons raspberry coulis onto each of 4 dessert plates. Spoon a heaping tablespoon of yogurt in center of each, then arrange 4 fig halves on top.
