Cut the figs in half and soak them in Marsala the day before. Put the figs in a sieve, collect the Marsala.
Lightly caramelize sugar, add honey and orange and lemon zest and cinnamon stick. Extinguish with orange juice and juice of one lemon, then add Marsala. Melt well and cook over medium heat until reduced by half.
Mix the cornstarch with the cold water and thicken the stock with it. The pickled figs in the stock form and pull.
Related Recipes:
Roasted Figs with Vanilla SauceFor roasted figs with vanilla sauce, remove the stems from the figs and cut them crosswise at the top. Heat...
Figs Gratinated with Gorgonzola CheeseFor the figs with Gorgonzola, wash the figs, cut them in half and place them cut-side up on a baking sheet...
Veal Rolls in Marsala – Involtini Al MarsalaCut veal cutlets in half. Season both sides with salt and season with pepper. Roll up and pin with wooden...
Sherry Figs with OrangesPut the dried figs in a bowl. Mix sherry with red wine and pour over figs. Cover bowl and let steep for at...
Fruity Rice Pudding with Dates, Figs and Orange SauceBring milk with vanilla pulp, oranges, cinnamon stick and lemon zest to a boil and add the long-grain rice...
Giessen Cinnamon WafflesFor the waffle batter, cream the room-warm butter with sugar, salt and vanilla sugar until thick and creamy...
Tarte Flambée with Goat Cheese and FigsFor the tarte flambée with goat cheese and figs, first prepare the dough. Knead all the ingredients together...
Greek Style FigsFor the Greek-style figs, first wash figs and drain well. Bring the white wine to the boil. Add whole figs...
Focaccia with Figs and RosemaryFor the focaccia with figs and rosemary, first prepare the dough. To do this, put flour in a bowl and press a...
Halibut with Orange Chili Sauce and Ginger RiceFor the halibut with orange chili sauce and ginger rice, wash and dry the oranges. Grate the peel from one...