Fig Dessert Cup Recipe
I've recently received feedback about PhamFatale, saying that some of the recipes I post seem too complicated and the instructions can sometimes be a bit intimidating. If that describes you, then you are going to love this recipe. It may look fancy and complex, but it’s actually very simple.
The basics of these cute little desserts are roasted figs in individual baked lavash bread cups. I filled the edible cups with store-bought instant pistachio pudding and sprinkled the top of the fruit with crushed pistachios to repeat the flavor from the filling. I prepared the receptacle for each dessert by molding rounds of lavash bread in the cavity of mini-tart pans. I separately roasted fresh figs from our garden that I drizzled with flavorful maple syrup. Doesn't that sound yummy?
It took me no time to complete this elegant-looking sweet treat. So next time you want to serve dessert, give this recipe a try. If you really want to impress your friends, call it "figues rôties à la pistache". French names make everything sound fancy!
Yields: 12 dessert cups6 sheets lavash flat bread, cut in half
12 fresh figs
1 tablespoon canola oil (I used a spray), as needed
12 fresh bay leaves (optional), slightly bruised
4 teaspoons maple syrup, to taste
½ (3.4-ounce) package instant pistachio pudding, as needed
1 dozen unsalted pistachio kernels, coarsely crushed
1 tablespoon powdered sugar, for garnish
Making dessert shells with lavash bread:
Preheat the oven to 375°F.
Place each piece of lavash bread in an oven-proof tartlet tin (or a ramekin). Gently place a small cup on top to mold the lavash bread into the shape of the tin. Remove the cup. Trim the edges using kitchen shears. Put the cup back into the mold to help keep the shape.
Place the 12 tins on a baking tray. Bake for about 8 minutes until the bread is golden and hard like a cracker. Remove from the oven, remove the cups and let cool to room temperature until firm.
For the figs:
Preheat the oven to 425°F.
Wash the figs and pat them dry. Make a cross incision starting from the stem of the figs, cutting three-quarters of the way to the root.
Line each fig with a bay leaf (if used). Place the figs onto a pan previously sprayed with oil. Spray a little oil onto each fig. Drizzle the figs with maple syrup. Bake them for about 8 minutes.
Pipe or spoon the pistachio pudding filling into the edible dessert cups. Top with warm roasted figs. Drizzle with the fig jelly gathered in each bay leaf (if possible).
Sprinkle with coarsely chopped pistachios for extra crunch.
Dust with powdered sugar using a fine-mesh strainer.
Serve warm or at room temperature.
You can find lavash bread in most Middle Eastern markets. I used Orignial California Lavash bread.
The amount of maple syrup is a guideline since it varies with the sweetness of the figs; sometimes the taste is stronger, sometimes milder. The darker the figs are, the sweeter they taste.
For the pistachio pudding, I made a hassle-free pudding using pistachio-flavored Jell-O instant pie filling. If you want to go the extra mile, you could prepare your own crème pâtissière and flavor (and color) it with pâte de pistache.
I used fresh bay leaves from the garden, but you can use omit this ingredient if you can't get fresh leaves. They serve as a great receptacle for the fig jelly/juice when roasted.
For a savory version, check out my fig puff pastry appetizers.Published By: on September 27, 2011.