Best 2 Grilled Figs With Pomegranate Molasses Recipes
Savor the unique flavor and texture of grilled figs, elegantly paired with the tangy sweetness of pomegranate molasses. This delightful dish, presented in two enticing variations, offers a culinary adventure that tantalizes the taste buds.
The first recipe, "Grilled Figs with Pomegranate Molasses and Goat Cheese," combines the natural sweetness of figs with creamy goat cheese, creating a harmonious balance of flavors. The figs are expertly grilled, caramelizing their skin while preserving their tender interior. Drizzled with a luscious pomegranate molasses glaze, they take on a vibrant red hue, hinting at the burst of flavor that awaits. The goat cheese, with its mild tang and creamy texture, adds a luxurious touch, bringing the dish together in a symphony of flavors.
The second recipe, "Grilled Figs with Pomegranate Molasses and Pistachios," offers a delightful twist on the classic combination. Roasted pistachios lend a nutty crunch, complementing the soft sweetness of the figs. The pomegranate molasses, with its distinctive sweet-tart flavor, adds a vibrant dimension, while the sprinkle of fresh mint provides a refreshing finish. This version offers a delightful interplay of textures and flavors, making it a perfect choice for those seeking a more complex taste profile.
Whether you prefer the creamy elegance of goat cheese or the nutty crunch of pistachios, these grilled fig recipes are sure to impress. They are perfect for entertaining guests or enjoying as a special treat. So, fire up your grill and embark on a culinary journey that celebrates the beauty and versatility of fresh figs.
GRILLED QUAIL WITH POMEGRANATE MOLASSES AND HORSERADISH GLAZE WITH SPICY WALNUTS AND TANGERINE VINAIGRETTE
Provided by Bobby Flay
Yield serves 4
Number Of Ingredients 14
Steps:
- Combine all ingredients in a small bowl.;
- Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
- Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
- Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
- Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
- Combine all ingredients in a small bowl and season with salt and pepper to taste.
- Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
- Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.
POMEGRANATE MOLASSES
Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.
Provided by flying chef
Time 1h5m
Yield 24
Number Of Ingredients 3
Steps:
- Bring the pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.
Nutrition Facts : Calories 94 calories, Carbohydrate 25.7 g, Sodium 0.1 mg, Sugar 23.4 g
Tips:
- Choose ripe, firm figs for grilling. Overripe figs will be too soft and fall apart on the grill.
- If you don't have a grill, you can also roast the figs in a hot oven at 400 degrees Fahrenheit for 10-12 minutes.
- Be careful not to overcook the figs. They should be slightly caramelized on the outside and still have a little bit of a bite to them on the inside.
- Pomegranate molasses is a thick, sweet-tart syrup that adds a delicious flavor to the figs. If you don't have pomegranate molasses, you can substitute balsamic vinegar or honey.
- Serve the grilled figs with a dollop of yogurt or ice cream for a refreshing summer dessert.
Conclusion:
Grilled figs with pomegranate molasses is a simple but delicious summer dish that's perfect for any occasion. The figs are grilled until they are slightly caramelized and then drizzled with a sweet-tart pomegranate molasses sauce. The result is a dish that is both flavorful and refreshing.
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