Vinaigrettes lend lightness and sparkle to food, but they generally land before the dessert course. But here, a warm orange vinaigrette livens up figs for a light and delicious dessert. This easy recipe, which was inspired by one from Michael Moorhouse, the pastry chef at Blue Hill at Stone Barns, comes together quickly.
Ingredients
- 1 cup orange juice
- ¼ cup Champagne vinegar
- ¼ cup sugar
- 1 cup extra virgin olive oil
- ¼ cup melted butter
- 12 to 16 figs
- Nutritional Information
Nutritional analysis per serving (16 servings)
196 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 0 grams protein; 7 milligrams cholesterol; 1 milligram sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 cups
Preparation
- Warm orange juice in a small saucepan. Add vinegar and sugar, and cook over medium heat until sugar dissolves. (Do not boil.) Whisk in oil and then butter until dressing emulsifies.
- Wash fresh figs, and remove stems. Slice figs, and arrange in decorative pattern on a plate. Pour warm dressing on top; serve.
15 minutes
Dining and Cooking