medium saucepan, bring the figs, cinnamon sticks and 2 cups
br>Salad:.
Wipe the fresh figs gently, and cut them in
he ingredients except the fig preserves and fresh figs and blend well in
on the top of each fig, being careful not to cut
oats cheese rounds for this recipe.
Place the goats cheese
ough boiling water over the figs in a heatproof bowl to
b>Fig Spread:
In a medium saucepan over medium heat, combine the figs
Recommends using a heavy-bottomed 9-inch
Combine figs, vinegar, brown sugar, onion, ginger,
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.
ll.
Meanwhile, chop 10 figs. Melt 2 tablespoons butter in
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.
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.
f this mixture onto each fig half.
Arrange on baking
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.
5 minutes.
Arrange the figs around the chicken, and continue
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.
Cream sugar, butter and eggs until mixed.
Measure out 2 cups fresh figs.
Mash well and mix into mixture.
Mix well.
Mix well with other mixture the flour, cinnamon, allspice and salt.
Then flour and grease Bundt pan.
Pour mixture in and bake at 350\u00b0 for 45 minutes.
Fill the pastry with the fig spread. Crumble the goat cheese over