Note: I have prepared this appetizer several times using small pieces
tem from top of each fig, then cut straight down from
Combine the 1/2 cup of chopped figs with 1 cup of water and the shallots in a saucepan over hight heat and bring to a boil.
Reduce the heat and simmer until the liquid is reduced by half, about 7 minutes.
Transfer to a blender, add the apple juice and puree until smooth.
Pour into a mixing bowl and whisk in the thyme, mustard seeds, vinegar, olive oil and the 3 TBS of diced figs.
Taste and season with salt and pepper.
If the dressing seems too thick, you can thin it with additional juice.
Store covered in the refrigerator ...
hey are softened. Add honey-fig mixture.
Bring to a
Blend all the ingredients, except the dried figs, to a smooth paste.
Pour the mixture into a thick bottomed wok.
Add the chopped dried figs.
Cook, stirring continuously, until the mixture starts to thicken and leave the sides of the wok and forms into a ball.
Put the mixture on a flat surface and roll out to 1/4 inch thickness.
Cool the mixture completely.
Cut into diamond shapes and serve.
Store refrigerated.
arge bowl mixed with the dried figs and apricots, rosemary, thyme
ix 1 cup broth and dried fruit in a bowl. Let
Put cranberries and dried figs in a food processor and blend until coarsely chopped. Transfer to a bowl and add mint and basil, if using. Stir together marmalade and balsamic vinegar. Add to the cranberry mixture; stir well. Cover and refrigerate at least 2 hours or up to 1 week. You may freeze up to 6 months;thaw overnight in the refrigerator before serving. Enjoy!
Makes 4 cups.
Tip:.
If the cranberries are frozen measure while frozen. Let stand at room temperature 15 minutes to thaw slightly before processing.
thick layer of the fig jam.
Use a sharp
Prepare grill.
In a medium saucepan, combine onion, figs, chicken broth, orange juice, sugar, paprika, ginger and cinnamon stick and heat to medium-high heat. Bring to a boil and cook, uncovered, for 8-10 minutes. Stir in grapes and reduce heat and simmer for 20 minutes then remove and discard cinnamon stick.
Brush pork chops with olive oil then sprinkle with salt and pepper. Grill on both sides until done.
Serve chops with grape and fig chutney.
In a pan over medium heat, saute onion in the olive oil until softened, approximately 2 minutes.
Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.
In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.
Divide and place the salad on individual salad plates.
Garnish with feta, hazelnuts and black pepper.
Serve immediately.
This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.
Combine figs, wine, honey and lemon slices in medium suacepan.
Bring to boil, then reduce heat and cook, covered over low heat for about 30 minutes.
Let cool, remove lemon slices, then puree in blender.
Brush baguette slices with olive oil, and place oil side down on large baking sheet.
Spread about 1/2 tbsp fig spread on each baguette, top with brie slices, and sprinkle with fresh thyme.
Bake at 450 degrees for 10-12 minutes or until cheese is melted and bubbly.
until well blended; stir in fig mixture. Pour over dry ingredients
ixture; stir in yogurt. Add fig mixture all at once to
Rinse almonds in several changes of cold water. Soak almonds in 1/2 cup cold water overnight to soften almonds.
Core apples and cut into 1-inch-thick wedges.
In a 4-quart saucepan, bring 2 quarts of water to a boil over high heat. Add pork and return to a boil, skimming any scum that forms. Add the apple wedges, dried figs, almonds and their soaking water.
Return to a boil over high heat. Cover, reduce heat to medium-low, and simmer 3 hours.
Serve piping hot (no more than 1 1/2 cups per person).
arge spoon.
Pack rhubarb-fig jam into the prepared jars
Divide the dried fruits among 6 pint jars, filling them just over half full.
Add half of a sliced lemon to each jar.
Mix honey & rum & fill jars, but leaving a 3/4\" space at the top.
Cover tightly & store at room temperature at least 30 days before using.
To make fig puree, cover about 125-150g of dried figs with boiling
.: Some recipes call for the addition of other dried fruits, such