To make fig puree, cover about 125-150g of dried figs with boiling
ide then add remaining liquids, fig preserves and stir. Seal and
tem from top of each fig, then cut straight down from
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.
Firstly you need dried figs that have been soaked (
jam-like consistency. Transfer fig mixture to a food processor
r overnight.
For the fig and whole spice syrup, place
ow heat, stirring occasionally, until fig spread is reduced, about 30
egrees C).
To Make Fig Filling: In a small bowl
hey are softened. Add honey-fig mixture.
Bring to a
s fine for this.
Fig Sauce -- Take 1/2 of
old,.
Meanwhile, place the dried figs, lemon juice, 125 ml
about 3 minutes. Add the fig mixture and process until pureed
eanwhile, for the pistachio and fig couscous, combine stock, oil and
dded to the ground fig mixture. After the fig mixture is ground
Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.
o 2 hours.
Prepare fig filling and set aside, see
ntil liquid is absorbed, place fig mixture into a small bowl
FIG FILLING:
Remove stems from
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.