Cooked fresh figs

By Patricia Wells

Total Time
5 minutes
Rating
3(17)
Comments
Read comments

The preparation may be done several hours in advance, then completed at the last minute.

Featured in: FOOD WINE; A FAMED PASTRY CHEF'S MOVEABLE FEAST

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Four to six servings
  • 16fresh figs
  • 3tablespoons butter
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

153 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 22 grams sugars; 1 gram protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Wash figs, blanch in boiling water for 30 seconds, rinse with cold water and carefully peel. Ten minutes before serving, saute gently in butter until heated through.

  2. Step 2

    To serve, arrange several figs on each plate, surrounding the sauced su-premes.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
17 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.