Best 7 Balsamic Poached Figs Recipes

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**Balsamic Poached Figs: A Sweet and Savory Delicacy**

Indulge in the exquisite flavors of balsamic poached figs, a culinary masterpiece that tantalizes the taste buds with its perfect balance of sweet and savory notes. This article presents a collection of recipes that explore the versatility of this dish, from classic preparations to creative twists that showcase the unique characteristics of figs. Whether you prefer a simple yet elegant appetizer or a decadent dessert, these recipes offer a delightful journey into the world of balsamic poached figs. Discover how this humble fruit transforms into a culinary gem when simmered in a rich balsamic reduction, creating a symphony of flavors that will leave you craving more.


**Recipes Featured in the Article:**

**1. Classic Balsamic Poached Figs:**

This timeless recipe forms the foundation of all other variations, showcasing the inherent beauty of poached figs. Fresh, ripe figs are gently poached in a mixture of balsamic vinegar, sugar, and spices, resulting in a tender and flavorful treat. Serve them as an elegant appetizer or a refreshing dessert, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.

**2. Prosciutto-Wrapped Balsamic Poached Figs:**

Elevate your appetizer game with this savory take on balsamic poached figs. Wrap each fig in a thin slice of prosciutto before poaching, creating a delightful combination of salty and sweet flavors. The crispy prosciutto adds a textural contrast to the tender fig, making it an irresistible finger food that will impress your guests.

**3. Balsamic Poached Figs with Goat Cheese and Honey:**

Experience a harmonious blend of flavors in this sophisticated recipe. Balsamic poached figs are topped with creamy goat cheese and drizzled with honey, creating a symphony of sweet, tangy, and savory notes. Serve them on crostini or crackers for an elegant canapé that will leave your guests asking for more.

**4. Balsamic Poached Figs with Vanilla Bean Ice Cream:**

Create a dessert that dreams are made of with this indulgent recipe. Balsamic poached figs are served atop a scoop of rich vanilla bean ice cream, resulting in a heavenly combination of warm and cold, sweet and tangy. The contrasting textures and flavors make this dessert an unforgettable treat that will satisfy even the most discerning palate.

**5. Balsamic Poached Figs with Mascarpone Cream:**

Indulge in the ultimate comfort food with this luscious recipe. Balsamic poached figs are nestled in a cloud of creamy mascarpone cheese, creating a dessert that is both decadent and satisfying. The velvety mascarpone perfectly complements the tender figs, making it a delightful choice for a special occasion or a cozy night in.

Let's cook with our recipes!

HONEY POACHED FIGS



Honey Poached Figs image

This quick, no-bake, gluten-free dessert is refreshing after a heavy meal or as a summer treat. Serve it with anything from whipped cream or mascarpone to cheesecakes, crepes, and pavlovas.

Provided by Shiran

Number Of Ingredients 6

2 cups water
1/4 cup honey
2 tablespoons brown or granulated sugar
1/2 vanilla bean (, split lengthwise and seeded (optional))
1 cinnamon stick ((optional))
8 figs

Steps:

  • In a small or medium saucepan that's large enough to hold the figs, heat water, honey, and sugar (and vanilla and cinnamon, if using) on medium-high. Cook until sugar dissolves. Reduce heat to medium-low and add figs. Let simmer until tender but not mushy, 5-10 minutes, turning them occasionally so that each side is poached evenly. Using a slotted spoon, transfer figs to a bowl. Let the water-honey liquid continue simmering on medium-low heat until liquid reduces and thickens to a syrup consistency, about 15 more minutes. Let cool.
  • Once the figs have cooled slightly, remove stems and cut in half.
  • Keep sauce and figs in the refrigerator until ready to use. Serve at room temperature.
  • Arrange figs and serve as desired. Figs can be served either a dollop of whipped cream, mascarpone, crème fraiche, or yogurt, or alongside desserts such as cake, cheesecake, or crepes. Drizzle with syrup.

ROASTED CHICKEN WITH POLENTA AND BALSAMIC-POACHED FIGS



Roasted Chicken with Polenta and Balsamic-Poached Figs image

Always save poultry pan drippings. Just a small amount of the rich "jus" lends a complex, savory flavor to nearly any dish (pasta, soup, or whole grains). Here, it adds depth to the fig sauce served with the chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 10m

Number Of Ingredients 9

Simple Roast Chicken
4 cups Simple Polenta
1 1/2 cups water
Salt
3 tablespoons chicken "jus"
12 Balsamic-Poached Figs
2 tablespoons fig syrup
Freshly ground pepper
Chopped fresh parsley

Steps:

  • Heat oven to 300 degrees. Place chicken on a baking sheet and gently peel back skin from chicken pieces without detaching it completely. Heat until the meat is warm and the skin is crisp, about 10 minutes. Meanwhile, combine polenta and water in a medium pot over medium-high heat. Break up polenta with a wooden spoon, then stir continuously until creamy and heated through. Season with salt, spoon onto serving plates, and top with chicken.
  • In a small pot, combine chicken "jus," figs, and fig syrup; whisk until combined. Reduce slightly over medium-low heat. Season with pepper. Pour over chicken. Garnish with parsley.

Nutrition Facts : Calories 828 g, Cholesterol 202 g, Fat 32 g, Fiber 7 g, Protein 70 g, Sodium 205 g

PANNA COTTA WITH ROASTED FIGS AND BALSAMIC



Panna Cotta with Roasted Figs and Balsamic image

Provided by Anne Burrell

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 6

4 sheets gelatin
4 cups heavy cream
1 cup sugar, plus 2 tablespoons
1 vanilla bean
1 pint figs, cut in 1/2 lengthwise
1/4 cup high quality balsamic vinegar

Steps:

  • In a small bowl, submerse the gelatin sheets in cool water to soften.
  • In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight.
  • Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs.
  • Top the panna cotta with the roasted figs.

BALSAMIC-POACHED FIGS



Balsamic-Poached Figs image

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

1 1/2 cups sugar
1/2 cup balsamic vinegar
2 tablespoons orange juice
1 sprig fresh thyme
1/2 cinnamon stick
1 whole allspice
2 black peppercorns
1 star anise (optional)
8 ounces dried figs, such as Black Mission, halved lengthwise

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.

OVEN-POACHED FIGS



Oven-Poached Figs image

Local cheeses, such as Cowgirl Creamery's Mount Tam and Red Hawk, pair beautifully with figs oven-poached in red wine and spices.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12

Number Of Ingredients 10

12 fresh figs
1/4 cup tawny port
1/4 cup full-bodied red wine, such as Pinot Noir
3 tablespoons honey
1 orange zest, 3 inches, plus 1/4 cup fresh orange juice
1 stick cinnamon, 3 inches
1 vanilla bean, seeds scraped
2 whole green cardamom pods, split open
2 whole cloves
1/2 teaspoon whole black peppercorns

Steps:

  • Preheat oven to 325 degrees. Put figs in an 8-inch square ceramic or glass baking dish. Pour port, wine, honey, and orange juice over figs. Submerge remaining ingredients in the liquid around figs. Cover dish with foil, and bake 1 hour.
  • Remove foil; continue to bake 45 minutes more, basting 2 or 3 times with accumulated juices. Let cool completely, turning figs occasionally to keep moist.
  • Transfer figs to a plate. Pour liquid through a fine sieve into a bowl; reserve for fig vinaigrette. Discard solids. Figs can be refrigerated in an airtight container up to 3 days.

POACHED FRESH FIGS



Poached Fresh Figs image

Categories     Side     Poach     Fig

Yield serves 10 to 12

Number Of Ingredients 8

1 cup sugar
1/2 cup water
3 tablespoons freshly squeezed lemon juice
2 pounds ripe but firm fresh figs
Zest of 1 lemon, peeled in strips about 1/2 inch wide
2 bay leaves, preferably fresh
Recommended Equipment
A heavy-bottomed 9-inch sauté pan, 3 inches deep

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.

GORGONZOLA FIGS WITH BALSAMIC GLAZE



Gorgonzola Figs with Balsamic Glaze image

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

1 cup balsamic vinegar
16 dried figs
1/2 cup crumbled Gorgonzola cheese
8 thin slices prosciutto, halved widthwise
2 teaspoons minced fresh rosemary
1/4 teaspoon pepper

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

Tips:

  • Choose ripe, fresh figs: Look for figs that are plump and have a slight give when gently squeezed. Avoid figs that are bruised or have blemishes.
  • Use a good quality balsamic vinegar: The quality of the balsamic vinegar you use will greatly affect the flavor of the dish. Look for a balsamic vinegar that is aged for at least 12 years and has a rich, complex flavor.
  • Don't overcrowd the pan: When poaching the figs, make sure that they are not overcrowded in the pan. If the figs are too crowded, they will not cook evenly.
  • Be patient: Poaching the figs takes time. Do not rush the process or the figs will not be properly cooked.
  • Serve the figs warm or cold: Balsamic poached figs can be served warm or cold. If you are serving them warm, drizzle them with a little bit of the poaching liquid. If you are serving them cold, chill them for at least 2 hours before serving.

Conclusion:

Balsamic poached figs are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be served warm or cold. The combination of sweet figs and tangy balsamic vinegar is a perfect balance of flavors. Whether you are looking for a simple dessert to impress your guests or a special treat to enjoy on your own, balsamic poached figs are sure to please.

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