Best 4 Sauteed Figs Recipes
Embark on a culinary journey with our delectable sautéed fig recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Discover the art of transforming fresh figs into culinary masterpieces with our diverse collection of recipes, ranging from classic sautéed figs with balsamic glaze to innovative creations infused with herbs, spices, and complementary ingredients. Each recipe offers a unique interpretation of this versatile fruit, promising a symphony of flavors that will leave you craving more. Whether you're seeking a simple yet elegant side dish or a主役 in your main course, our sautéed fig recipes have something for every palate and occasion. Indulge in the sweet and savory symphony of sautéed figs, a culinary delight that will elevate your dining experience to new heights.
**Recipes included in the article:**
* **Classic Sautéed Figs with Balsamic Glaze:** A timeless recipe that showcases the natural flavors of fresh figs, complemented by a rich balsamic glaze.
* **Sautéed Figs with Honey and Thyme:** A sweet and savory combination where honey's natural sweetness pairs perfectly with the earthy notes of thyme.
* **Sautéed Figs with Goat Cheese and Prosciutto:** A delightful interplay of flavors and textures, with creamy goat cheese and salty prosciutto balancing the sweetness of the figs.
* **Sautéed Figs with Spiced Yogurt:** A unique and refreshing take on sautéed figs, where tangy yogurt is infused with warm spices for a flavorful accompaniment.
* **Sautéed Figs with Pistachios and Orange Zest:** A vibrant and aromatic recipe that combines the nutty crunch of pistachios with the citrusy brightness of orange zest.
* **Sautéed Figs with Port Wine and Blue Cheese:** A sophisticated and indulgent dish where the richness of port wine and blue cheese elevates the figs to new heights of flavor.
SAUTéED FIGS WITH PROSCIUTTO AND PARMIGIANO
Categories Salad Side Roast Fig Prosciutto
Yield MAKES 16 WRAPPED FIGS; SERVES 4 TO 6
Number Of Ingredients 5
Steps:
- Use a vegetable peeler to shave the Parmigiano into shards. Set aside.
- Cut the figs in half lengthwise, and cut the prosciutto slices in half lengthwise as well. Wrap a piece of prosciutto around each fig, then brush lightly with the olive oil.
- Heat a large skillet (ideally cast iron) or a grill pan over medium-high heat. When hot, arrange half the figs in a roomy single layer, cut side down, in the pan. Cook until the prosciutto is browned and crispy, 1 1/2 to 2 minutes. Then flip the figs and repeat on the other side. Transfer to a serving platter and cook the remaining figs in the same way.
- Drizzle the vinegar over the figs and top with Parmigiano shavings. Serve warm or at room temperature.
SAUTEED DUCK BREAST WITH FIGS AND PORT
Yield Serves 2
Number Of Ingredients 15
Steps:
- Remove excess fat from duck breasts. Brush breasts with oil; sprinkle with 1/2 teaspoon thyme and pepper. Cover and let stand 1 hour. (Can be prepared 1 day ahead. Refrigerate.)
- Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add duck bones, chicken backs and onion and cook until brown, turning occasionally, about 12 minutes. Add both stocks. Bring to boil. Reduce heat and simmer until reduced to 3/4 cup liquid, about 1 hour. Strain and degrease duck stock. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Season duck breasts with salt; add to skillet skin side down and cook 4 minutes. Turn and cook about 2 minutes longer for medium-rare. Transfer to heated platter and tent with foil to keep warm.
- Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over medium heat. Add shallot and sauté until translucent, about 2 minutes. Add Port and figs. Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes. Add duck stock and boil until syrupy, adding any juices accumulated on duck platter, about 6 minutes. Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time. Season with salt and pepper.
- Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle with 3/4 teaspoon thyme.
SAUTEED FIGS
Since my mother has a very prolific fig tree, we came up with this recipe to make a yummy dessert! It's is delicious over vanilla ice cream, yogurt, or just by themselves.
Provided by Cooking Doc
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut figs in half lengthwise.
- Heat sauté pan over medium high heat.
- Melt butter in pan.
- Add ginger (optional) to pan to soften in hot butter.
- Add cinnamon and cloves, stir.
- Add figs to pan, turning occasionally to soften and brown.
- Add brown sugar to pan, stirring frequently to melt and caramelize sugar.
- Allow to cool for 3-5 minutes, and enjoy!
SAUTEED FIGS WITH CASHEW CREME
This is one of my favorite vegan desserts. The cashew cream tastes great on its own as well, but throw in some fresh figs and it's to die for.
Provided by Rita
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 2h19m
Yield 4
Number Of Ingredients 6
Steps:
- Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
- Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
- Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 53.2 g, Fat 24.1 g, Fiber 5.7 g, Protein 8.1 g, SaturatedFat 9.2 g, Sodium 251.6 mg, Sugar 38 g
Tips:
- Choose ripe, fresh figs: Look for plump, brightly colored figs with no signs of bruising or damage. Ripe figs will be soft to the touch and have a slight give when pressed gently.
- Wash figs thoroughly before using: Rinse figs under cold water and pat dry with a clean towel.
- Slice figs evenly: For even cooking, slice figs into uniform pieces. You can cut them into quarters, halves, or even eighths, depending on the size of the figs.
- Use a nonstick skillet or pan: This will help prevent the figs from sticking and burning.
- Cook figs over medium heat: This will allow them to caramelize slowly and evenly without burning.
- Don't overcrowd the pan: Cooking figs in batches will help them cook evenly and prevent them from steaming.
- Stir figs frequently: This will help them cook evenly and prevent them from burning.
- Remove figs from heat when they are caramelized and tender: Overcooked figs will become mushy and lose their flavor.
- Serve figs immediately: Sautéed figs are best enjoyed fresh and warm.
Conclusion:
Sautéed figs are a delightful and versatile dish that can be enjoyed on their own or as part of a larger meal. They are a great way to enjoy the fresh, sweet flavor of figs and can be used in a variety of dishes, from salads to desserts. With just a few simple ingredients and a few minutes of cooking time, you can create a delicious and memorable dish that will impress your friends and family.
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