5 Recipes with Seasonal Figs

One of the most long-awaited products is figs – a storehouse of vitamins and minerals.

WARM CAMEMBERT CHEESE WITH UNAGI SAUCE

Ingredients:

  • Camembert – 75 g
  • Fresh figs – 30 g
  • Walnut in hazelnut oil – 10 g
  • Unagi sauce – 5 g
  • Honey – 5 g
  • Balsamic cream – 2 g
  • 8 cereal chips – 10 g (2 pcs)
  • Sakura watercress – 1 g
  • Celery leaves – 3 pcs
  • Fig jam – 20 g

For jam (for 400 g):

  • Dried figs – 200 g
  • Ginger root – 10 g
  • Water – 800 g
  • Unagi sauce – 70 g

Cooking method:

  1. Prepare fig jam: pour chopped ginger and figs with water in a saucepan and cook. To make the figs soft, add unagi sauce at the end, boil, punch in a blender and evaporate to 400 gr.
  2. Cut the camembert into 2 parts, but so that the cheese retains the shape of a circle.
  3. Put nuts, figs on it, pour with unagi sauce, honey and balsamic cream.
  4. Put in the oven at 200 degrees for 2-3 minutes, then grill for about 1-2 minutes.
  5. Place the baked cheese on a plate, garnish with celery leaves and sakura watercress. Serve with fig jam and cereal chips.

SALAD WITH FIGS AND GOAT CHEESE

Ingredients:

  • Figs – 60 g
  • Lollo rossa lettuce leaf – 15 g
  • Goat cheese – 50 g
  • Cashews – 12 g

For the sauce:

  • Olive oil – 10 g
  • Lemon – 2 g
  • Honey – 3 g
  • Sugar – 2 g

Cooking method:

  1. For the sauce, combine all ingredients until smooth.
  2. Tear or cut the lettuce into small pieces.
  3. Cut the goat cheese into cubes. Peel the apple, cut into slices and fry in oil.
  4. Peel the figs and cut into quarters.
  5. Combine all ingredients and add cashews. Season the salad with the sauce and stir.

DUCK LEG WITH FIGS AND RASPBERRY SAUCE

Ingredients (for 1 serving):

  • Baked duck leg – 200 g
  • Vegetables
  • Figs – 1 piece
  • Raspberry sauce – 40 g
  • Arugula salad – 10 g
  • Mint – 4 g

For duck leg:

  • Duck leg – 1160 g
  • Salt – 15 g
  • Pepper – 3 g
  • Thyme – 4 g
  • Honey 50 g
  • Rosemary 5 g
  • White wine 30 g
  • Bulb onions 150 g
  • Carrots 125 g
  • Sunflower oil 40 g
  • Garlic oil 10 g

For raspberry sauce:

  • drinking water – 300 ml
  • raspberries – 1 kg
  • sugar – 250 g

Cooking method:

  1. To prepare the duck leg, mix all the ingredients and marinate, after half an hour, and bake in the oven for 1 hour 40 minutes at 180 degrees.
  2. Mix raspberries with water and beat with a blender. Add sugar and boil. After boiling, boil to the desired volume. Remove from heat, strain. Then punch again with a blender (one minute) until matte and homogeneous.
  3. Throw a duck leg into a boiling bluetooth for five minutes. Then put it in a combi steamer for 5 minutes, without a bag, at a temperature of 180 degrees. Along with the figs cut into four parts, pour the juice from the duck.
  4. Put the arugula mixed with mint into the pan on one side, and the vegetables with duck leg on the other side. Put the dish on a plate, sprinkle it with duck juice. Pour raspberry sauce into a gravy boat and serve with a dish.

GENOVESE PIE WITH CARAMELIZED FIGS, PINE NUTS AND AMERICANO COFFEE SAUCE

Ingredients (for 1 serving):

  • Fresh figs – 1 piece
  • Boston biscuit – 40 g
  • Cream 32% – 40 g
  • Sugar – 30 g
  • Pine nut – 3 g
  • Sugar syrup – 30 g
  • Mint – 1 g
  • Coffee sauce – 15 g
  • Powdered sugar – 1 g

Cooking method:

  1. For the cream, whip the cream and add sugar, bring with a blender until smooth.
  2. Cut the biscuit into slices – 3.5 cm wide and 15 cm long. Drizzle with sugar syrup. Pour coffee sauce on a plate in straight lines, lay out several layers of biscuit and cream next to each other.
  3.  Cut the figs into quarters, sprinkle with powdered sugar, burn with a burner, and put on a pie. Decorate with mint and pine nuts.

PIE WITH FIG

Ingredients (for 8 servings):

For the cake:

  • 180 g – dark chocolate
  • 158 g – butter
  • 150 g – sugar
  • 4 things. – egg
  • 2 pcs. – egg white

For the cream:

  • 250 g – creamette cheese
  • 250 ml. – cream 38%
  • 100 g – sugar

For decoration:

  • 1 kg. – figs
  • 20 ml. – flower honey
  • 5 g – chocolate chips

Cooking method:

  1. For the crust: melt the chocolate and butter in a water bath. Beat eggs and egg whites with sugar until stiff. Add the mass to melted chocolate with butter. Stir and pour into a mold (round). Bake for 20 minutes at 180 degrees.
  2. For the cream: use a mixer to beat the cheese with cream and sugar.
  3. Cut the figs into 6 pieces. Put the cream on the cooled crust and distribute evenly. Put the sliced fig slices on the cream. Drizzle with flower honey. Decorate with chocolate chips.

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