Wine "Poached" Figs on Yougurt Creme (it’s low-fat, shhhh!)
Sticky sweet figs burst with flavor and freshness when paired with yogurt creme and crunchy pine nuts! The wine used in the steaming liquid and then reduced with a little sugar or honey to make this humble fruit a spectacular finish to any meal.
The best part: you can do all of the work in the morning and stick it in the fridge. When it’s time to serve dessert all you need to do is lay out the plates and layer on the components – you might want to bang a few pots and pans before leaving the kitchen to make this dish sound as fancy as it looks! ; )
Yogurt Creme is a fancy name for strained yogurt. I stumbled on this technique while searching for substitutes for sour cream for a Mexican themed dinner. I live in Italy and sour cream is difficult to find. When you find it, it’s just not the same sassy flavor of the sour cream that I’ve eaten when living in the United States. After tasting it… wow! I decided to also use this yogurt creme in a dessert to counter-act the sweetness and capitalize on the creamyness. Afterall, whole plain yogurt has a 3.5% fat content (probably a little higher when it’s been strained), while creme fraiche is 28% butterfat!
Pressure Cooker Wine “Poached” Figs on Yougurt Creme
1 lb or 500g of Figs
1/2 cup of Pine Nuts (toasted or not)
2 lbs or 1k or plain yogurt
Fine mesh strainer (for yogurt creme)
To make yogurt creme:
To make toasted pine nuts:
To “poach” figs:
Close and lock the lid. Turn the heat to high until the pan reaches pressure, then begin counting 3 minutes cooking time at LOW pressure. When time is up, open the pressure cooker using the Normal Release method – press the button or lever until the pressure is released.
To make wine syrup:
To assemble: simply add a dollop of yogurt creme on the plate, artfully arrange as many figs as you like to serve per guest, drizzle with a little of the wine syrup and finally sprinkle with pine nuts.
Serve either immediately for warm figs, or chilled (if prepared ahead of time).