October 16, 2010

Sweet & Simple Figs

My TastingTable.com email contained this recipe for fresh figs in a port wine sauce...oh yes, it would be mine. I walked by a street vendor the other night and saw that black mission figs were $1.25 a box (A BOX!) and that was that--time to whip up this gorgeous treat!

This is a stunning-looking dessert that truly only takes FIVE minutes. I'm not joking. 5 minutes. The longest task is the slicing of the figs, and I think you can handle that.

Add 1/4 cup of honey and port to the sauté pan and bring it to a simmer. Then add the sliced figs and cook them for two quick minutes.

Plate the figs and add a dollop of the amaretto-spiked whipped cream, and then sail away on a fluffy cloud of awesome.

This dessert couldn't be simpler or faster, and it's guaranteed to wow your guests.

PS: I didn't have any amaretti cookies on hand--I bet pistachios would be yummy, too. The cookies would have been a nice crunchy contrast, but this was still pretty darn delicious.

Honey-Port Figs with Amaretto Whipped Cream (by Laurent Tourondel)


¼ cup plus 2 tablespoons honey

¼ cup ruby port (I used Sandeman Ruby Port, $12.99/bottle)

12 fresh black Mission figs (or 8 ounces of another fruit), halved

1 cup heavy cream

1½ tablespoons confectioners' sugar

2 tablespoons amaretto or other almond-flavored liqueur ($24.99/bottle)

¾ cup roughly chopped amaretti cookies


1. In a medium skillet, combine the honey and port and bring to a simmer. Cook over low heat, stirring, for 1 minute. Add the figs and cook, stirring gently, until the figs are tender, about 2 minutes. (Do not overcook the figs or they will fall apart.) Remove the figs from the heat and let them cool slightly while you make the whipped cream.

2. Using a stand mixer fitted with the whisk attachment, whisk the heavy cream and sugar at medium speed until soft peaks form, about 3 minutes. Using a rubber spatula, gently fold in the liqueur and cookies until combined.

3. Arrange the figs on a large serving platter and serve with the amaretti whipped cream on the side.

1 comment:

RourteroCantabria said...

One of my favourite meal, congratulatións from Cantabria ¡!

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