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Figs Poached in Port and Thyme Over Creamy Yogurt Cheese Plus a Fig Giveaway

( Update: August 30 20:19. The winner of the fig was chosen using !
drum roll . . . . . . . . Congratulations Lindsay! And thank you all so much for participating.)

Mr. CC and I are now eating figs. Fresh, juicy California figs in fig syrup. They are very sweet.

We often eat them right away; without embellishment as you see above. Did you know that figs are rich in antioxidants, free of fat, cholesterol and sodium and are an excellent source of fiber? Yes they do. Eat them with the skin on for maximum health benefits .

The figs you see here were sent to me by the California Fig Advisory Council , who are giving away a box of fresh California figs to one randomly selected person who leaves a comment on this post. The lucky winner will receive beautiful fresh figs delivered straight to their home!

The closing date for the draw is Monday, August 30 at 5:00 p.m., leave your comments as soon as possible. And please don't forget to let me contact you if you're a winner.

Now I don't have much time to prepare, so I thought of a very quick and easy dessert with fresh figs.
From cutting to cooling, the stewed figs took about 45 minutes to cook. Give the yogurt more time because it needs to drain most of the liquid to be firm enough to support the weight of the figs. I started this dessert in the evening and it was ready to serve around 7:00 pm.

The photo of this recipe does not represent the completeness of the dessert, but I can assure you that the result will be delicious. Try it and see if you don't agree.

Figs cooked with port and thyme with cream
Cristina's original recipe.
2 cups Greek yogurt (I used Strauss Family Creamery whole milk yogurt )
2 pounds fresh figs: 1 pound Black Mission figs and 1 pound green Kadot figs (about 28 figs total), sliced.
1/4 cup old brown port (I used 20 year old Taylor Fladgate )
1/4 cup vanilla sugar (more or less depending on the sweetness of the figs)
1 tablespoon fresh thyme leaves
a little salt
To make yogurt cheese , dip a piece of cheese large enough to hang over the sides of a large strainer.
Place a cheesecloth strainer on top of a measuring cup or large bowl.
Put the yogurt in the cheese and put everything in the fridge for a few hours.
After draining the yogurt, you should have half of the yogurt you started with. Store in the refrigerator until ready to use.
To prepare the figs , put the famous figs, sugar, thyme, port and salt in a medium saucepan, stir and heat until bubbling.
Reduce the heat to low and cook in a diffuser for about 15 minutes or until the fruit is cooked and a thick syrup has formed.
Adjust sugar to taste, remove from heat, let cool for a few minutes, then transfer to a large glass measuring cup and refrigerate until completely chilled.
To serve, place a spoonful or two of yogurt cheese in a glass bowl and garnish with stewed figs.

New recipes with figs coming soon!

Chef's Notes:
Vanilla sugar can be made by placing a cut vanilla pod in a (very fine) sugar bowl, seal, shake and store ready for use. I leave the beans in the sugar until the sugar is gone; for me it can be a year or more.

Copyright © 2005-2010, Kristin Cooks. All rights reserved

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