FIG MOLASSES RECIPES

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GRILLED FIGS WITH POMEGRANATE MOLASSES RECIPE - NYT COOKING



Grilled Figs With Pomegranate Molasses Recipe - NYT Cooking image

These are wonderful. First you toss them in a mix of balsamic vinegar and olive oil, then you grill them on both sides just until they soften and grill marks appear (at which point they are warm all the way through and just beginning to become jammy), then you remove from the grill and brush with pomegranate molasses. It’s a match made in heaven. Serve while the figs are still warm, as a first course with goat cheese, or as a dessert with ricotta or yogurt.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 6

12 large or 18 medium-size ripe but firm fresh figs (1 pound)
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (available at Middle Eastern markets)
12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)
Fresh mint leaves for garnish

Steps:

  • Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
  • In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
  • Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
  • Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don’t need much).
  • Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.

Nutrition Facts : @context http//schema.org, Calories 257, UnsaturatedFatContent 7 grams, CarbohydrateContent 17 grams, FatContent 17 grams, FiberContent 2 grams, ProteinContent 11 grams, SaturatedFatContent 9 grams, SodiumContent 263 milligrams, SugarContent 15 grams

HOMEMADE FIG SYRUP | LOVE AND OLIVE OIL



Homemade Fig Syrup | Love and Olive Oil image

Provided by Love and Olive Oil

Total Time 2 hours

Cook Time 20 minutes

Yield 2/3 cup

Number Of Ingredients 4

, coarsely chopped
1 cup turbinado sugar
1 cup filtered water
1 tablespoon lemon juice

Steps:

  • Combine figs, sugar, water and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Continue to simmer for 10 minutes or until figs are softened. Remove from heat, cover and let steep for 20 minutes.Strain liquid through a fine mesh seize. Reserve softened figs for another use. You should have about 1 cup of liquid.Return strained liquid to saucepan and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until syrup is thickened and reduced by about a third (it will continue to thicken as it cools). This should take about 15 minutes, slightly less if you are using a wider saucepan (more surface area=more evaporation=quicker reduction time). After reducing you should have about 2/3 cup.Transfer to a jar or other container and let cool slightly, then cover tightly and refrigerate until ready to use. Syrup will keep in the refrigerator for up to 2 weeks.

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