Best Merlot Poached Figs With Vanilla Frozen Yogurt Recipes

HONEY POACHED FIGS

Steps:

• In a small or medium saucepan that's large enough to hold the figs, heat water, honey, and sugar (and vanilla and cinnamon, if using) on medium-high. Cook until sugar dissolves. Reduce heat to medium-low and add figs. Let simmer until tender but not mushy, 5-10 minutes, turning them occasionally so that each side is poached evenly. Using a slotted spoon, transfer figs to a bowl. Let the water-honey liquid continue simmering on medium-low heat until liquid reduces and thickens to a syrup consistency, about 15 more minutes. Let cool.
• Once the figs have cooled slightly, remove stems and cut in half.
• Keep sauce and figs in the refrigerator until ready to use. Serve at room temperature.
• Arrange figs and serve as desired. Figs can be served either a dollop of whipped cream, mascarpone, crème fraiche, or yogurt, or alongside desserts such as cake, cheesecake, or crepes. Drizzle with syrup.

ALMOST-FAMOUS FROZEN YOGURT

Steps:

• Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
• For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.

WINE-POACHED FIGS

Steps:

• Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.

WARM STRAWBERRY SALAD WITH VANILLA FROZEN YOGURT

Steps:

• Make the Frozen Yogurt: In a bowl, whisk together the yogurt, simple syrup, and vanilla. Chill 30 minutes; then freeze in an ice cream maker according to manufacturer's instructions
• Cram the frozen yogurt into the milk container, packing it well to get rid of all the air pockets. Freeze for at least 6 hours.
• Make the Strawberry Salad: puree the raspberries and sugar in a blender. Strain out the seeds and taste the puree for sweetness, adding more sugar if necessary. Divide the puree on among the plates, spreading evenly to coat the bottom of each plate. Using 4 berries per plate, carefully fan them on top of each plate, starting at the edge and spiraling in to the center. (It can be made up to this point up to 8 hours in advance. Just tightly cover each plate with plastic wrap and refrigerate until ready to serve.)
• Preheat the oven to 450 degrees F. Bake the strawberries until just warm, about 2 minutes. Alternatively, microwave them for 1 minute.
• Take the frozen yogurt out of the freezer and lay it on its side. With a serrated knife, leaving the frozen yogurt in its container, cut a 1 1/2-inch think slice off the end. Remove the container band around the slice. Cut the slice on the diagonal into 4 triangles. Place a triangle of frozen yogurt in the center of each plate (it will start to melt immediately). Cut the honeycomb, if using, into 4 pieces and place on top of the frozen yogurt. Serve immediately.

WARM TROPICAL FRUIT AND BUTTERMILK TORTE WITH VANILLA FROZEN YOGURT

Steps:

• Grease and flour the cake pan. Preheat oven to 350 degrees F.
• Cream the butter with 1/2 cup of the sugar until light and fluffy. Add another 1/2 cup of sugar and beat until incorporated. Gradually add in the buttermilk, scrape down the sides of the bowl. Add the egg whites in 1 at a time, beating well after each addition.
• In a separate bowl stir together the flour and baking powder. Add the flour mix into the batter with the vanilla and mix together until well incorporated.
• Pour the batter into the prepared pan and arrange the mango, pineapple, and banana decoratively on the top. Sprinkle with the remaining 2 tablespoons sugar and bake for 45 minutes or until golden brown.
• Let the torte cool slightly and slice. Serve each slice warm with a small scoop of vanilla frozen yogurt, 2 caramelized banana slices and 2 tablespoons of raspberry sauce.
• Slice the bananas on the diagonal into 24 slices and place on a baking sheet. Sprinkle with the sugar and caramelize under a broiler for 1 to 2 minutes.
• Place raspberries, sweetener, and lemon juice in a blender and process until smooth. Strain and set aside.

RED-WINE-POACHED FIGS WITH VANILLA ICE CREAM

Steps:

• In a 1 1/2-quart saucepan combine all ingredients and bring to a boil, stirring occasionally. Simmer figs, covered, until tender, about 30 minutes.
• Transfer figs with a slotted spoon to a bowl and boil syrup until reduced to about 1/4 cup. Strain syrup through a fine sieve into another bowl. Add syrup to figs and cool to warm.
• Serve fig mixture spooned over ice cream.

HONEY-ROASTED PINEAPPLE WITH GREEK YOGURT

Steps:

• Position an oven rack in the upper third of the oven, and preheat to 450 degrees F.
• Combine 1 cup water, orange juice, honey and vanilla bean pod and seeds in a small saucepan. Bring to a boil, stirring occasionally to loosen the honey. Turn off the heat, and leave the saucepan on the stove. (You may need to reduce the roasting juices a little more once the pineapple is cooked.)
• Arrange the pineapple slices in a broiler-proof 9-by-13 baking dish. Pour the orange syrup over the pineapple. Roast, basting occasionally, until the pineapple is tender and the juices have reduced, about 20 minutes.
• Set the oven to broil, and continue to cook the pineapple until it is a deep golden yellow and lightly brown around the edges, 5 to 10 minutes more.
• The roasting juices should be reduced and syrupy, measuring about 1/4 cup. If they are too watery, remove the pineapple slices with a slotted spoon to a medium bowl, return the juices to the saucepan and reduce the juices over medium-high heat until syrupy, about 1/4 cup.
• Divide the yogurt among 4 small bowls. Top with the pineapple slices, and drizzle with the syrup.

VANILLA FROZEN YOGURT

Steps:

• Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.

POACHED FRESH FIGS

Steps:

• Spread the sugar in the bottom of the pan, and pour in 1/2 cup water and the lemon juice. Set the figs in the pan, stem up, in one layer. Nestle the strips of lemon zest and the bay leaves in between the figs.
• Set the pan over low heat, and cook slowly until the sugar melts and the figs release their juices. As the juices rise in the pan, gradually raise the heat to keep them bubbling (and "galloping"). When the figs are soft and the liquid level comes halfway up their sides, in 30 minutes or more, turn off the heat, and let the figs rest in the pan for an hour or longer, to reabsorb some of the juices.
• Slowly heat the figs and juices until they're bubbling again, and cook for 30 minutes or so, until the figs are very soft (but still intact) and the juices have become thick and syrupy.
• Let the figs cool before serving. Arrange them in a serving dish if you like, with the syrup all around. Enjoy the fruit and syrup on their own, or atop vanilla ice cream, or with a soft, creamy cheese such as Taleggio or Robiola.

FIGS COOKED IN MERLOT

Steps:

• Place figs in saucepan wide enough so each has room to cook without touching. Add wine, sugar and raspberries if using. Cook, covered, over medium heat for 5 minutes.
• Using a slotted spoon, remove figs and place three on each of 4 dessert plates. Cut them in half vertically, and let cool.
• Continue heating sauce until it boils and begins to thicken. When it forms a light syrup, pour over figs and serve.