Mix cream cheese and jam together and refrigerate for at least two hours.
Sprinkle nuts on top.
Serve as a spread/dip with sliced pears, apples, assorted crackers.
FOR SALAD:
mix in the mayonnaise and drizzle over a bed of mixed lettuces, onion and sliced fruit and garnish with dried figs.
n simmering water until rhubarb jam is ready. Wash new, unused
Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
Cut each fig in half crosswise, and place the fig pieces on a serving dish cut side up.
Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put a 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a walnut half.
Drizzle each fig with honey and serve.
Mix fig jam and optional rosemary. Set aside. Butter 1 side of each of the bread slices. Spread jam mixture on each of 4 bread slices with buttered side down. Layer each with Brie cheese. Top with remaining bread slices with buttered side up.
Place sandwiches in large skillet or griddle on medium-low heat. Cook 3 to 4 minutes per side or until bread is browned and cheese is melted. Cook in batches if necessary.
Whisk ricotta, sugar and egg in a medium bowl. Whisk in milk, then flour.
Brush a medium nonstick skillet with a little butter and heat on medium. Pour 1/4 cup of the batter into the pan; cook 2 mins each side, until golden. Stack on a plate and keep warm. Wipe pan with paper towels and brush with additional butter between pancakes.
Serve pancakes warm with dollops of whipped cream and fig jam.
Preheat oven to 400 degrees F. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake for 10-12 minutes or until lightly browned and crisp.
Top each slice with ham and Brie and bake for an additional 5-8 minutes or until Brie has just begun to melt. Top each crostini with fig jam and serve warm for best flavor.
br>Spread the top slices with the fig jam, then close up to
lightly brush each slice. Sprinkle with salt and bake until lightly
Cut bread into very thin slices.
Toast bread till crispy.
Slather with fig jam.
Top with prosicutto.
or the honeyed figs, combine honey, wine and figs in small saucepan
Mix flour, sugar, salt and cut in margarine and egg.
Add nuts, coconut and flavorings.
Divide mixture in half.
Spread half on bottom of greased and floured pan.
Cover with fig jam. Spread with other half of mixture.
Bake at 350\u00b0 until nicely brown.
Cut greens into large pieces and place in a bowl.
Add the shallots and mix.
Add half the figs and walnuts.
Put all the dressing ingredients in a glass jar, close the jar tightly and shake until well blended.
Pour the dressing over the salad, mix well and transfer to a platter.
Sprinkle the rest of the figs and walnuts on top and serve immediately.
To prepare jam, remove stems from figs. Place figs and juice in a food
he glaze, combine brown sugar, fig jam, apple juice, vinegar and cinnamon
To make fig puree, cover about 125-150g of dried figs with boiling water (figs+water
deep stainless steel saucepan, combine figs and water. Reduce heat, cover
aking tray with parchment paper.
To make the jam, heat oil
f salt indicated in the recipe. Also, the directions did not
Firstly you need dried figs that have been soaked (mine
he FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with