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1. Preheat broiler. 2. Sprinkle lamb with salt and pepper

  • 8 * 8 (4-ounce) lamb loin chops, trimmed
  • 1/2 * 1/2 teaspoon salt
  • 1/2 * 1/2 teaspoon black pepper
  • * Cooking spray
  • 2 * 2 tablespoons fig preserves (such as Braswell's)
  • 2 * 2 tablespoons fat-free, less-sodium beef broth
  • 1 * 1 tablespoon fresh lemon juice
  • 1/2 * 1/2 teaspoon bottled minced garlic
  • 4 * 4 teaspoons chopped fresh mint
0/5 (0 Votes)

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In a saucepan, combine all ingredients

  • 12 ounces fresh figs, diced
  • 2 tablespoons minced jalapeno (ribs and seeds included)*
  • 1/2 teaspoon lemon zest
  • 1 tablesoon lemon juice
  • 1 tablespoon water
  • 1/4 cup sugar
  • See more at: http://www.tasty-trials.com/2011/09/times-they-are-changin.html#sthash.esWdsPEa.dpuf
3.1/5 (18 Votes)

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Place the figs in a bowl and pour boiling water over them; let them sit for at least 15 minutes to soften

  • For the pastry and decorating:
  • 5 cups (600 grams) flour
  • 1 1/2 cups (180 grams) confectioner's sugar
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 7 ounces (200 grams) chilled butter or lard, diced
  • 3 eggs plus 1 yolk, beaten
  • 2 egg whites
  • 2 1/2 cups (310 grams) confectioner's sugar, sifted
  • 1 to 2 tablespoons finely chopped unsalted pistachios (optional)
  • 1 to 2 tablespoons colored sprinkles (optional)
  • Confectioner's sugar for dusting (optional)
  • For the filling:
  • 1 pound (17 ounces or 500 grams) dried figs
  • 1 cup (5 ounces or 150 grams) raisins
  • 1/2 cup (2 ounces or 60 grams) unsalted pistachios, shelled
  • 1/4 cup (1 ounce or 35 grams) pine nuts
  • 1 cup (4 ounces or 120 grams) walnut kernels
  • 1/3 cup (4 ounces or 125 grams) honey
  • 2/3 cup (200 grams) orange marmalade or apricot jam
  • Zest of 2 oranges
  • 1 pinch ground cinnamon
0/5 (0 Votes)

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Serve on Brie

  • 1 cup apple cider
  • 2/3 cup bourbon
  • 1 Tbsp. dark brown sugar
  • 10 oz. dried Mission figlets (about 2 cups), halved
0/5 (0 Votes)

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Combine all (except Walnuts) in bowl and beat on low until blended

  • 1 Package orange Cake Mix
  • 1 Jar Fig Preserves
  • 1/2 Cup Canola Oil
  • 1 Egg
  • 2 Cups Chopped Walnuts
0/5 (0 Votes)

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cut the edges of the figs and cut them into half and cook them in wine until the figs are tender and add a little s...

  • 1 packet of dried figs
  • 1/2 bottle of red wine
  • sugar
  • ham or sustitute
  • 1/2 a bagget
  • ricotta cheese
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Preheat oven to 200°F

  • Pork Cutlets with Figs and Balsamic Vinegar Bon Appétit | October 1998
  • In this entrée, balsamic vinegar gives tartness to a cream sauce that balances nicely with the pork and figs. Sautéed spinach or chard would go well with the dish.
  • Yield: Serves 4
  • 8 1/3 -inch-thick slices center-cut pork loin
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup minced shallots
  • 3 tablespoons balsamic vinegar
  • 1 cup canned low-salt chicken broth
  • 6 fresh ripe figs, quartered
  • 1/2 cup whipping cream
  • 1 tablespoon minced parsley
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Puree through balsamic, roughly in blender

  • 1 c dried figs, chopped roughly
  • 5 0z Kalamata black olives, chopped roughly
  • 1/4 tsp finely chopped rosemary
  • head of roasted garlic
  • splash balsamic
  • thin slices of rustic bread, toasted
  • garnish; flat leaf parsley
0/5 (0 Votes)

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SERVINGS: 20 Yield: Makes one 9 3/4-inch cake Combine the figs, 6 tablespoons of the sugar and 2 cups of the water...

  • 3 cups (about 14 ounces) dried black mission figs, stemmed and coarsely chopped
  • 2 cups plus 6 tablespoons sugar
  • 2 1/2 cups water, plus more as needed
  • 2 cups finely diced, peeled apple
  • One 15-ounce box raisins
  • 2 cups pecans or black walnuts, in halves or pieces
  • 4 cups flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 4 teaspoons baking soda
0/5 (0 Votes)

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Yield: 6-inch cake Earl Grey Cake: Microwave milk for 90 seconds to 2 minutes until very hot

  • Earl Grey Cake:
  • 1/2 cup whole milk
  • 2 earl grey tea bags
  • 1 1/2 cups cake flour
  • 1/2 Tablespoon ( 1 1/2 teaspoons) baking powder
  • 1/2 teaspoon fine sea salt
  • 3 large egg whites, room temperature
  • 1 teaspoon vanilla paste, or vanilla extract
  • 6 Tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • Honey Cream Cheese Frosting:
  • 8 oz cream cheese, room temperature
  • 4 oz unsalted butter, softened
  • 2 cups confectioners' sugar
  • 2 Tablespoons honey
  • 1/4 teaspoon fine sea salt
  • Toppings: figs, honey, pistachios
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1. preheat the oven to 375

  • 10 tbsp. unsalted butter, at room temp.
  • 1 cup sugar
  • 3 extra-large eggs, at room temp
  • 1 cup fresh whole milk ricotta, at room temp
  • 2 tbsp. sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp grated lemon zest
  • 1 1/4 cups flour
  • 1 tbsp. baking powder
  • 1 tsp kosher salt
  • 8 lg (or 12 med) fresh figs, stems removed, quartered through the stem
  • 1 tbsp. turbinado sugar
  • crème fraiche, for serving
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In a bowl or batter pitcher, combine the milk, egg, flour, oil, thyme and the 1/2 teaspoon salt

  • 1 cup milk
  • 1 egg
  • 1/2 cup all-purpose flour plus
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon canola oil
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt plus more to taste
  • 8 teaspoon unsalted butter
  • 4 ounces goat cheese (chèvre) crumbled
  • 6 tablespoons fig jam
  • Chopped fresh flat-leaf parsley for garnish
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Goat Cheese Crepes With Fig Jam Lamb Chops with Mint-Fig Sauce