It wasn’t until a few years ago that I actually paid attention to a fig. I have no idea what I was thinking by not realizing all the potential this seedy fruit has to a sweet or savory dish. Last year I made a delicious little hors d’oeuvre made with dried figs stuffed with goat cheese and wrapped in prosciutto and then baked until lightly crisped and drizzled with honey and fresh thyme. It was perfectly sweet and savory! Dried figs are great because you can get them any time of year and they have a fantastic shelf life.
But only certain times of the year can you get your hands on the delicious fresh figs and this fig season, I happened to pick some up. Not having a clue as to what I wanted to do with them. They are so fleshy and tasty and simply serving them with a salty cured meat like prosciutto or pancetta is always a great idea. But, I remembered a few years ago on Thanksgiving Eve when my parents came to visit us that I made one of Martha Stewart’s recipes with crostini and goat cheese and a fig compote. It was fantastic, so I decided to make that again only this time I wanted to enhance the sweetness of the compote rather than bring out the savory. I made a batch of warm sweet crepes and topped them with the fig compote and creaminess to the dish, I finished it with Breyer’s Extra Creamy Chocolate Ice Cream. The verdict of this fig-capade: Guilty in the first degree of sweet, tart, and creamy deliciousness!!!!
- 8 Fresh figs, peeled & halved
- 1 teaspoon sugar
- 6 tablespoons fresh squeezed orange juice
- 1 teaspoon grated orange zest
- 1/2 cup red wine
- 1/2 cup water
- 3 sprigs fresh thyme, wrapped in cheesecloth
- 1/2 cup flour
- 2 tablespoons sugar
- 1 egg
- 1 tablespoon butter, melted
- 1/4 teaspoon salt
- Confectioner's sugar
- Local honey
- Breyers Extra Creamy Chocolate Ice Cream
- Peel & quarter figs. Zest orange & cut into 4 pieces. Juice orange pieces.
- Place orange juice, figs, and sugar in a saucepan and let sit 10 minutes.
- Add wine, water, zest & thyme. Bring to a boil and let boil 5-7 minutes. Reduce heat to a simmer and let cook until liquid is absorbed. Serve over crepes and top with Breyers Extra Creamy Chocolate Ice Cream
- In a mixing bowl, lightly beat egg and milk. Add flour and sugar. Whisk until clumps are dissolved. Add butter and salt and lightly whisk until blended.
- In a 10" saute pan over medium heat, lightly spray with cooking spray. Pour just enough batter to cover bottom of pan. Rotate pan to evenly cook and when top is crisp, lightly slide a rubber spatula around edges to loosen from pan. Gently slide spatula under crepe to the middle of the crepe. GENTLY lift crepe from pan. Carefully flip crepe over to other side and cook no more than 30 seconds more. Lift crepe from pan and place on a plate. To prevent sticking, place a damp paper towel between crepe layers.
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