Roasted Figs with Warm Orange Sauce
(1 vote)
(1 vote)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
334
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 545 mg | (14 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 fresh, ripe Figs
- 8 slices Prosciutto (thinly sliced)
- 1 Tbsp good quality olive oil
- For Warmed Oranges
- 2 Oranges (peeled; reserve peel)
- 3 Tbsps olive oil
- 1 Tbsp butter
- 1 ½ Tbsps powdered sugar
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat the oven to 425º F.
2.
Rinse the figs and dry with a clean kitchen towel. Cut the figs in half lengthwise through the stem. Wrap the thinly sliced prosciutto around each fig half, so that the ends overlap. Brush each wrapped fig with olive oil and place on a baking sheet.
3.
Roast figs for 10 minutes, or until the prosciutto is crisp and the figs are heated through.
4.
For the Warmed Oranges:
5.
Working over a small bowl, cut away the membranes surrounding the orange segments. Place the segments in the bowl. Finely slice the peel from half of 1 orange; add sliced peel to the bowl.
6.
Heat the olive oil and butter in a skillet over medium heat. Saute the orange segments and the sliced orange peel for 1 to 2 minutes. Dust with sugar and cook until the sugar caramelizes, 1 to 2 minutes.
7.
To Serve:
8.
Divide figs and oranges evenly between 4 plates. Season with cracked pepper. Serve warm.
