Herb Poached Fig & Grapes

by Amanda Ashley September 02, 2020

Appetizer/ Dessert/ Condiment

HERB POACHED FIG & GRAPES

Savory, Warming, Fruity

This recipe features one of our beautiful Extra Virgin Olive Oils

Taggiasca 100% Extra Virgin Olive Oil

You Will Need:

-1-1.5 pints figs, green is good and purple will also work. Just make sure they are firm

-1-2 bunches of purple grapes

-2 sprigs rosemary- fresh, de-stemmed and chopped

-3 fresh basil leaves

-1/4 tsp red pepper flake

-2 garlic cloves peeled

-1/4 tsp vanilla extract (optional) or sub our Vanilla Infused Olive Oil (1/8 c)

-3/4-1 c Extra Virgin Olive Oil (EVOO)

you will need enough EVOO to submerge the fruit into a cast iron skillet or baking dish by half

To Prepare Main Dish:

- Preheat oven 350 F

-Place figs in a single layer into a heavy, well seasoned cast iron skillet, or appropriate sized baking pan

-Remove grapes from stems, wash and place snugly between the figs

-Add rosemary, basil, chili flake, garlic cloves (peeled and crushed with the wide side of your knife)

-Pour enough olive oil to cover figs half way up their sides

-Bake in oven 15-20 minutes or until figs and grapes are tender

-Place in a heat safe dish or container

Serve one fig with several grapes in small bowls or cups and drizzle 1 tsp. poaching liquid on top

-Can be made ahead and refrigerated

Add to Charcuterie boards, over vanilla ice cream, or in this Appetizer Recipe

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Recipes & Photos By Amanda Ashley

Amanda Ashley

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