Poached Port Figanny’s

As if we hadn’t eaten enough Thanksgiving Day, I decided to create something new to take to some long-time family friends.  In fact, one of the family members named it!  It really is quite yummy, and it was a serious hit!

INGREDIENTS:

12 ripe figs
1/2 cup heavy whipping cream
15 ounces of ricotta cheese
1/4 cup honey
pinch of salt
1 1/2 cups of port
2 cinnamon sticks
2 whole cloves
2 peppercorns
1 tablespoon honey
2 tablespoons vanilla extract
1 tablespoons balsamic vinegar
1 lemon, zested
1 orange, zested
fresh mint
Filo dough
2 sticks butter, melted

PUTTING IT ALL TOGETHER!

Rinse and dry the figs.  Trim a little off the bottom of each fig so they will stand up straight. Next, remove the stems and put a 1/4 inch X at the top of each fig and set them aside.

In a bowl, beat whipping cream together until stiff peaks form. Add 1/4 cup of honey, ricotta cheese and a pinch of salt and blend together. Cover, and refrigerate.

To make the port, pour port into a small saucepan over medium high heat. Add cinnamon sticks, peppercorns, cloves, 1 tablespoon honey, vanilla extract, balsamic vinegar, and lemon and orange zests, and stir until completely blended. Bring mixture to a boil, reduce heat, and simmer for up to 30 minutes, or as time allows, being careful not to reduce liquid too much.   After you reduce liquid place the whole figs bottom down in reduction and poach in liquid on low for about 10 minutes until slightly soft. Then remove from liquid and put figs aside.

Take the filo dough and separate each sheet.  In a muffin or cupcake pan, layer the filo dough, brushing each layer with melted butter.  Cook the dough on 350 until lightly browned.  Remove from oven and cool completely.

Once cooled, remove the shell from the cupcake/muffin pan and  place it on a small plate. Place the cream filling in the center of the baked dough and put the fig on top of the cream.  Drizzle a small amount of the reduction over the fig.  Next drizzle honey over the fig.  Tuck a sprig of mint on the top of each fig and serve.  The mint is not included in the picture, but it’s a nice touch.

Enjoy!!!

Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: 

TASTE…and See

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