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Fabulous Fig Desserts - 6 recipes

Sweet and chewy, figs take center stage whenever they appear in a dessert. Poached in wine or baked in a cake, a fig dessert is sure to please!

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Top Recipe

By Foodiewife, A Feast for the Eyes

Rate this recipe 4.5/5 (11 Votes)
Panna Cotta with Grand Marnier Caramel Sauce & Bruleed Figs 1 Picture
Details

Preparation time 30
Cooking time 45

  • PANNA COTTA:
  • 2 1/2 teaspoons unflavored gelatin
  • 3 cups heavy cream
  • 1/2 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons Grand Marnier*, optional (You could also choose bourbon or Amaretto, if desired)
  • CARAMEL SAUCE:
  • 1 cup white sugar
  • 1/2 cup water OR
  • 1/4 cup water and
  • 3 Tablespoons water (or Grand marnier or bourbon)
  • GARNISH:
  • 6 ripe figs, cut in half
  • Fine sugar or
  • 15 ripe figs, cut in half lengthwise, stems removed
  • EQUIPMENT:
  • Ramekins
  • Large bowl with ice cubes
  • Small kitchenBlow torch/brulee torch (if making bruleed figs)
  • Heavy bottomed pan (if making the caramel sauce)

See this recipe

This recipe is adapted from Martha Stewart

Top rated Fig Dessert recipes

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1. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds

  • 1 Cup butter, softened
  • 1.5 Cups granulated sugar or sugar substitute-sugar blend* equivalent-Stevia
  • 2 Eggs-well beaten
  • 1 teaspoon Vanilla Extract
  • 1/4 tsp Almond Extract
  • 1/2 tsp Baking Soda
  • 3 TBSP Sour Cream
  • 3 Cups Flour
  • 1/2 tsp Salt
  • Powdered Sugar - Optional
  • 1 recipe Raspberry-Fig Filling (below)
4.5/5 (30 Votes)

By

Remove the stem and cut dried figs into quarters

  • 12 oz dried figs
  • 6 tbs unsalted butter
  • 1 cup apple juice
  • grated zest of 1 orange
  • 2 cups plain flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoon vanilla extract
4.4/5 (7 Votes)

By

Episode: So Easy LEVEL: Easy Recipe courtesy Lorraine Pascale

  • 1 lb 2oz/500g homemade or store-bought short pastry
  • All-purpose flour, for dusting
  • 1 generous cup/9 1/2 fl oz/260ml whipping cream
  • 3/4 generous cup/5 1/2oz/165g cream cheese
  • 3 big squidges of honey
  • 1 tbsp Marsala (optional)
  • 12 to 16 figs, each cut into 6 pieces
  • Handful of green shelled pistachios, walnuts, or pecans, halved
  • 1 bunch of fresh mint, ripped or roughly torn
  • Special equipment: 8 by12 in (20 by30 cm) rectangular fluted pan
4.4/5 (19 Votes)

By

Homemade Fig Newtons

  • Dough
  • 1/2 cup Unsalted Butter, softened
  • 1 cup sugar
  • 1 1/2 Tablespoons orange zest
  • 2 egg whites
  • 1 vanilla bean, split and scraped
  • 1/4 teaspoon salt
  • 3 cups All Purpose Flour
  • Cream the butter, zest and sugar in the bowl of a stand mixer. Add egg whites and vanilla, beat 1 minute. Add flour and salt until the dough comes together. Form into a ball and wrap in plastic. refrigerate 2 or more hours.
  • Filling
  • 11 ounces Dried Black Mission Figs, diced
  • 3/4 cups water
  • 1/4 cup brown sugar
  • 1/3 cup sugar
  • 1 teaspoon orange zest
  • juice of 1/2 orange
  • Soak diced figs in the water for 1 hour. Pour all into a small saucepan, and add remaining ingredients. Bring to a boil. Reduce heat and allow to simmer for 45 minutes, or until jamlike consistancy. Remove from heat and allow to cool before using.
4.6/5 (11 Votes)

By

Our family enjoyed this delicious Figgy Toffee Pudding for the Holidays and am sure it'll be a new addition from no...

  • HARD TOFFEE:
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 1/2 cups dried black mission figs, stems removed and each cut into 6 pieces
  • 1 teaspoon baking soda
  • 1 1/2 cups hot water, just below a simmer
  • 1 cup plus 2 tablespoons dark brown sugar
  • 4 eggs
  • 1 stick butter, melted
  • 1 cup hard toffee, chopped (recipe follows)
  • 1 1/2 cups toffee sauce (recipe follows)
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 1 stick butter
  • pinch salt
  • TOFFEE SAUCE:
  • 1 cup plus 2 tablespoons dark brown sugar
  • 1 stick butter
  • 2 tablespoons dark corn syrup
  • 1 cup heavy cream
  • pinch salt
4.6/5 (9 Votes)

Any burning questions? Our chefs answer!

Figgy Toffee Pudding Panna Cotta with Grand Marnier Caramel Sauce & Bruleed Figs