Food recipes
Figs Warm Topping
Figs Warm Topping
Ingredients:
· 16 whole dried figs
· 2 cups warm water
· 1/2 cup ouzo, Mavrodaphne or port wine
· 2 rose geranium leaves, plus more for garnish
· 1 cinnamon stick
Directions:
· 1 3-inch strip orange zest
· 1/2 cup sugar
PREPARATION
1. To prepare crust: Preheat oven to 325°F. Put a kettle of water on to heat for the water
bath. Coat a 10-inch springform pan with cooking spray; tightly wrap the bottom and
outside with a double layer of foil.
2. Process Melba toasts and walnuts in a food processor until fine crumbs form.
Transfer to a medium bowl. Add oil and 2 tablespoons sugar and toss until evenly
moist. Press the crumb mixture into the bottom of the pan. Bake until lightly
browned, about 10 minutes. Transfer to a wire rack and let cool to room temperature,
about 30 minutes.
3. To prepare cheesecake: When the crust is almost cool, beat cream cheese and 1 cup
sugar in a large mixing bowl with an electric mixer until smooth. Add yogurt, egg
whites and cinnamon; beat until well blended. Pour the batter over the cooled crust.
4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1
inch up the outside of the springform pan. Bake the cheesecake in the center of the
oven until set around the edges but the center still jiggles, about 45 minutes. Turn off
the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Let cool
on a wire rack for 1 hour more.
5. To prepare topping: Meanwhile, place figs in a small bowl, cover with warm water
and let soak for 1 hour.
6. Strain the figs, reserving the soaking water. Strain the soaking water into a medium
saucepan. Add ouzo (or wine); bring to a boil over high heat. Add geranium leaves (if
using), cinnamon stick, orange zest and the figs. Reduce the heat to medium and cook
until the figs are plump and the liquid is the consistency of a thin syrup, 10 to 15
minutes. Remove the figs with a slotted spoon and set aside to cool. Stir 1/2 cup
sugar into the liquid, adjust the heat to maintain a gentle simmer, and cook until the
liquid is reduced by half, 15 to 25 minutes. Discard the geranium leaves, cinnamon
stick and orange zest. Chop the figs and return them to the syrup.
7. Remove the pan sides from the cheesecake. Serve each slice topped with some of the
fig sauce and a rose geranium leaf, if desired
3. Coconut Topped Pineapple Cake
INGREDIENTS
CAKE
Ingredients:
· 16 whole dried figs
· 2 cups warm water
· 1/2 cup ouzo, Mavrodaphne or port wine
· 2 rose geranium leaves, plus more for garnish
· 1 cinnamon stick
Directions:
· 1 3-inch strip orange zest
· 1/2 cup sugar
PREPARATION
1. To prepare crust: Preheat oven to 325°F. Put a kettle of water on to heat for the water
bath. Coat a 10-inch springform pan with cooking spray; tightly wrap the bottom and
outside with a double layer of foil.
2. Process Melba toasts and walnuts in a food processor until fine crumbs form.
Transfer to a medium bowl. Add oil and 2 tablespoons sugar and toss until evenly
moist. Press the crumb mixture into the bottom of the pan. Bake until lightly
browned, about 10 minutes. Transfer to a wire rack and let cool to room temperature,
about 30 minutes.
3. To prepare cheesecake: When the crust is almost cool, beat cream cheese and 1 cup
sugar in a large mixing bowl with an electric mixer until smooth. Add yogurt, egg
whites and cinnamon; beat until well blended. Pour the batter over the cooled crust.
4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1
inch up the outside of the springform pan. Bake the cheesecake in the center of the
oven until set around the edges but the center still jiggles, about 45 minutes. Turn off
the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Let cool
on a wire rack for 1 hour more.
5. To prepare topping: Meanwhile, place figs in a small bowl, cover with warm water
and let soak for 1 hour.
6. Strain the figs, reserving the soaking water. Strain the soaking water into a medium
saucepan. Add ouzo (or wine); bring to a boil over high heat. Add geranium leaves (if
using), cinnamon stick, orange zest and the figs. Reduce the heat to medium and cook
until the figs are plump and the liquid is the consistency of a thin syrup, 10 to 15
minutes. Remove the figs with a slotted spoon and set aside to cool. Stir 1/2 cup
sugar into the liquid, adjust the heat to maintain a gentle simmer, and cook until the
liquid is reduced by half, 15 to 25 minutes. Discard the geranium leaves, cinnamon
stick and orange zest. Chop the figs and return them to the syrup.
7. Remove the pan sides from the cheesecake. Serve each slice topped with some of the
fig sauce and a rose geranium leaf, if desired
3. Coconut Topped Pineapple Cake
INGREDIENTS
CAKE
Printed from https://recipe.bluelayer.org/recipe/72061/figs-warm-topping