Best 2 Figs With Marsala And Orange Recipes
Indulge in a culinary journey with our delectable array of fig recipes, each bursting with unique flavors that will tantalize your taste buds. Discover the perfect harmony of sweet and savory in our Figs with Marsala and Orange, a delightful appetizer or side dish that combines the richness of Marsala wine with the zest of orange and the natural sweetness of figs. Embark on a culinary adventure with our Fig and Prosciutto Crostini, a delightful combination of sweet and salty that will leave you craving more. Experience the rustic charm of our Fig and Goat Cheese Tart, a savory masterpiece that showcases the beautiful balance of flavors between sweet figs, creamy goat cheese, and a flaky crust. Transport yourself to the Mediterranean with our Fig and Olive Salad, a refreshing and flavorful dish that combines the sweetness of figs with the briny notes of olives and the tanginess of a lemon-based dressing. Satisfy your sweet tooth with our Fig and Honey Galette, a delightful dessert that features a flaky crust filled with sweet figs and drizzled with a luscious honey glaze. Explore the diverse culinary possibilities of figs with our carefully curated collection of recipes, each offering a unique taste experience that will leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
DRIED FIG AND MARSALA TART
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Provided by nigel slater
Categories HarperCollins Dessert Christmas Tart Fig Raisin Marsala Wine Fortified Wine Bake Butterscotch/Caramel Pastry Winter Christmas Eve
Number Of Ingredients 14
Steps:
- Set the oven at 400°F/200°C/Gas 6. Put the figs and raisins into a mixing bowl, pour over the Marsala and leave to stand for forty-five minutes, stirring occasionally.
- Make the pastry:
- Cut the cold butter into small cubes and rub into the flour, either with your fingertips or using a food processor. Work until you have what looks like coarse, fresh breadcrumbs. Stir in the sugar.
- Add the egg yolks to the butter and flour. Mix together until you have a soft dough, then turn out on to a floured board and knead briefly, for just a minute. Shape the dough into a smooth, fat cylinder. Wrap it in greaseproof paper or clingfilm and leave to rest in the fridge for thirty minutes.
- Make the caramel:
- Place the Tatin mould or a frying pan over a moderate heat. (If you will be baking the tart in a cake tin, use a frying pan to make the caramel, otherwise you will damage your tin.) Add the Marsala from the dried fruit, leaving the fruit behind in the bowl, then add the sugar. Bring to the boil and leave to form a thin caramel. If you are using a Tatin mould, remove from the heat. If you are using a cake tin, pour the caramel from the frying pan into the tin.
- Assemble the tart:
- Cut the butter into small cubes and scatter it over the caramel. Place the plumped-up figs on the base of the tin in a single layer (neatly or not, as you wish), then scatter over the raisins, pushing them into any gaps.
- Roll out the pastry a little larger than the Tatin mould or cake tin. With the help of the rolling pin-it is very fragile-lift the pastry into the mould or tin, pressing it gently into place over the figs. Tuck in any overhanging pastry.
- Bake in the preheated oven for about thirty minutes, until the pastry is golden. Remove from the oven and leave to settle for ten to fifteen minutes. Place a large serving plate on top of the tart, then, using oven gloves, hold the tin and plate firmly and carefully turn them over, leaving the tart to slide out on to the plate. Serve warm with cream, ice cream or crème fraîche.
FIGS WITH MARSALA AND ORANGE
Make and share this Figs With Marsala and Orange recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine orange juice, and wine into a stainless steel sauce pan.
- Bring to a boil and boil rapidly for 5 minutes to reduce.
- Mix in honey and zest and simmer 3-4 minutes.
- Place figs in pan and gently roll them in the syrup over low heat to poach them for 2 minutes.
- You do not want to cook or soften them but remain intact.
- Remove from heat, add orange blossom water or rose water and let cool.
- Chill in the refrigerator for at least 1 hour.
- Serve slightly chilled, coating the figs with the syrup.
Tips:
- Choose ripe, unblemished figs for the best flavor and texture.
- Prick the figs with a fork before roasting to help the Marsala and orange juice penetrate.
- Roast the figs until they are slightly caramelized and tender, but not mushy.
- Use a good quality Marsala wine for the best flavor.
- Garnish the figs with fresh mint or orange zest before serving.
Conclusion:
This recipe for Figs with Marsala and Orange is a delicious and elegant dessert that is perfect for any occasion. The figs are roasted until they are tender and slightly caramelized, and the Marsala and orange juice add a rich and flavorful sauce. This dessert is sure to impress your guests, and it is also a great way to use up any leftover figs.
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