Our garden is very abundant with figs this season. I gathered a full basket of large brown Turkey figs; they’re re fairly wide and about 3 inches long. I love their flavor; they have a copper-colored skin, pinkish pulp and very few seeds. They are simply delicious and perfect for baking.
I poached them first in heavy syrup and wrapped them in puff pastry. It’s a pretty easy dessert to make but sure to wow your guests.
1. Info for Poached Figs in Puff Pastry
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Poached Figs in Puff Pastry
- 8 fresh figs
- 7 (5 x 5-inch) squares puff pastry dough (store-bought), thawed
- 3 cardamom pods, crushed
- 1 clove
- 1 (1-inch) chunk fresh ginger, thinly sliced
- 1 cup water
- 1/2 vanilla bean, slit lengthwise
- 1 cup sugar
- 2 tablespoons raw honey
- 2 tablespoons fig jam (or any other jam or jelly)
- 1 cup lingonberry juice
- 1 egg
- 1 tablespoon milk
- 1/2 cup crème fraîche
- 1 tablespoon powdered sugar
- 2 teaspoons heavy cream
- 1 teaspoon imitation Brandy extract
- For the vanilla bean: Using a paring knife, scrape and gather all the grains of the vanilla bean.
- Poaching syrup: In a deep saucepan, combine the water, clove, lingonberry juice, cardamom, ginger, vanilla grains and sugar. Bring to a boil.
- Poaching the figs: Into the poaching sauce, add the whole figs, honey and fig jam. Simmer for about 10-12 minutes. Turn off the heat. Let the figs cool completely in the syrup. Remove and pat dry. Set aside.
- Thickened fig sauce: Strain the sauce through a fine mesh sieve. Boil it over medium heat until it’s reduced to 1 cup. It should have a syrupy consistency, almost like maple syrup.
- Preheat the oven to 400°F.
- Figs in puff pastry: Cut thin 1/4-inch strips of puff pastry dough using a fluted pastry wheel. Wrap the figs with the strips of puff pastry all around the fruit. Make sure to press each strip a little and wrap them tightly. Repeat the same procedure with the remaining figs.
- For the egg wash: Beat the egg with milk using a fork. Lightly brush the egg wash over the puff pastry dough. Make sure to coat the entire outer surface.
- Baking the figs: Place a silicon mat or a sheet of parchment paper on a baking sheet. Place the wrapped figs onto the silicon mat. Bake for 12 minutes at 400°F, then lower the temperature to 375°F and bake for another 7-10 minutes until the puff pastry is puffed and flaky.
- For the brandied crème fraîche sauce: In a bowl, whisk the crème fraîche, heavy cream, powdered sugar and brandy extract. Pour the mixture into a plastic squeeze bottle. Set aside.
- Assembly time: When you’re ready to serve, ladle a layer of thickened poaching fig syrup onto 8 dessert plates. Using the squeeze bottle, create a spiral of brandied crème fraîche sauce in the syrup. Immediately swirl the filling in a pretty design using a toothpick. Place the pastry-wrapped fig in puff pastry in the center of the plate.
- Serve at room temperature.
- Bon appétit!