or this.
Fig Sauce -- Take 1/2 of the fresh figs and cut
medium saucepan, bring the figs, cinnamon sticks and 2
br>Salad:.
Wipe the fresh figs gently, and cut them in
hours.
Place the figs and mint leaves into a
Sprinkle chicken with 1/2 tsp paprika, salt and pepper.
Heat oil in a large pan. Add chicken breasts and brown both sides, about 2 minutes per side.
Add wine and figs, and sprinkle rosemary and remaining 1/2 tsp paprika on top. Turn heat to medium, cover, and cook until chicken is cooked through, about 12-15 minutes. Move chicken from pan to a plate, and let it rest covered.
Let the wine and fig sauce reduce without a cover for an additional 5 minutes, until thickened. Divide chicken breasts among plates, and pour sauce on top.
he ingredients except the fig preserves and fresh figs and blend well in
f this mixture onto each fig half.
Arrange on baking
oats cheese rounds for this recipe.
Place the goats cheese
Remove figs from syrup; cut each fig into quarters. Reserve 1/4
on the top of each fig, being careful not to cut
Mash the ripest fig on a plate with the honey, using a fork; set aside.
Trim stems from remaining figs with a sharp knife, then cut a deep \"X\" in the top of each, making sure not to cut all the way through to the bottom. Gently spread each fig apart with your fingertips to make \"petals.\"
Combine ricotta cheese and almonds in a small bowl. Press mashed fig mixture through a sieve into a cup with the back of a spoon.
To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with fig honey.
ll.
Meanwhile, chop 10 figs. Melt 2 tablespoons butter in
t, sprinkling with the soy sauce and oil.
(Optional: Add
Preheat your oven to 350 degrees F (175 degrees C).
Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
Bake on a cookie sheet for 10 minutes.
rimp completely. Reserve shells for sauce (recipe to follow) and rinse
ugar and cinnamon.
Slice figs as thinly as possible and
Combine all ingredients, except milk and fresh figs, in a large bowl. Store the muesli in an airtight container in the refrigerator for up to 3 months.
To serve, place about 1 cup muesli in a bowl. Top with milk and quartered fresh figs.
To reduce cooking time, freeze figs (make up preserves when it's cool weather!).
When ready to cook, knock off as much ice from the figs as possible.
Place figs in heavy-bottomed pan and cook very slowly until the figs have begun to melt; increase the temperature gradually until hot.
Add the sugar and cook until as thick as desired, stirring very frequently to prevent scorching. Add the ground ginger, a 1/2 teaspoonful at a time to taste. Bottle in sterilized half-pint jars.
Hot biscuits, here we come!
Mix filling ingredients together.
Slice a small incision at the base of each fig. I place an eighth of mixture in each fig.
Gentle wrap each fig so each is nestled holding in the stuffing.
Place all ingredients in a small heavy saucepan.
Over medium-high heat, bring to a boil, stirring frequently.
Turn the heat to low.
Cover, simmer, stirring frequently, until figs are tender.
Serve as a compliment to meats, breakfast or dessert dishes.