Menu Enter a recipe name, ingredient, keyword...

Figs With Honey-Yogurt Cream

By

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • FIGS:
  • 3 oranges
  • 2 lemons
  • 1 bottle red Zinfandel - (750 ml)
  • 3/4 cup sugar
  • 1/4 cup honey
  • 2 cinnamon sticks
  • 10 whole cloves
  • 1/2 teaspoon aniseed
  • 12 ounces dried Calimyrna figs stemmed, quartered
  • YOGURT CREAM:
  • 1 1/2 cups plain whole-milk yogurt (preferably organic)
  • 1/3 cup orange blossom honey
  • 1 1/2 cups chilled whipping cream
  • 2 teaspoons unflavored gelatin

Details

Servings 6

Preparation

Step 1

For Figs: Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.)

For Yogurt Cream: Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.

Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.)

Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.

This recipe yields 6 servings.

Test-Kitchen Tip: Adding softened gelatin to hot cream makes it easier to dissolve. To be sure it is fully dissolved, turn over the spoon or spatula that you are stirring with and run a finger over the hot cream mixture. You should not feel or see any gelatin granules.

You'll also love

Review this recipe

Roasted Onion, Butternut Squash, & Fig Salad With Maple-Mustard Balsamic Dressing Anti-inflammatory Fire Fighter Smoothie