Spoon about a tablespoon of the Fig Compote neatly into the bottom of each small drinking glass.
Take the block of cheese and cut it into sticks about 10 cm (4 inches) long by 2.5cm (1 inch) wide and at least 1.5 cm (1/2 inch) so that the sticks don't break in half too easily.
Stand 3 cheese sticks in the glass in the compote so that each guest has an individual serving to dip and eat.
Refrigerate until needed. Circulate with your guests! Enjoy!
br>Salad:
Wipe the fresh figs gently, and cut them
bout a tablespoon of the fig compote and a sprinkle of sea
minutes. Stir in the fig compote, until well blended. Return pork
Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
Place cream cheese on a platter; pour fig mixture over cream cheese.
br>Salad:.
Wipe the fresh figs gently, and cut them
ust before serving, arrange the fig slices on top.
Melt
In a saucepan over medium heat, add the sugar, water, orange juice, and orance zest; stir to combine.
Simmer for 5 minutes.
Add in the figs and cook for about 2 minutes or until soft, turn once.
Add curacao and stir to mix.
Cool and serve in sherbert dishes.
his.
Fig Sauce -- Take 1/2 of the fresh figs and
Place a spoonful of the fig mix in each muffin.
eat down so that the fig mixture simmers steadily for 1
enter comes out clean. Cool fig cake in pan on rack
n a medium saucepan, combine fresh berries with 1/4 cup
Preheat oven to 350 degrees F, then spray 2 8-inch round cake pans with cooking spray.
FOR CAKE ~ In medium bowl, whisk together flour, salt & baking powder, then set aside.
In large mixing bowl, cream butter with sugar until fluffy.
Add egg & beat well.
Add flour mixture alternately with evaporated milk. Fold in vanilla & almond extracts & 1 cup of the chopped figs.
Divide batter between the 2 prepared cake pans & bake 30 minutes, or until a toothpick inserted into the center comes out clean.
FOR FILLING ~ In a saucepan, ...
Pour milk and orange juice into a bowl; add pudding.
Beat slowly with mixer for 1 minute; add whipped topping, beat 1 minute longer.
Put half of fruit in the bottom of a compote or serving dish.
Add pudding mixture.
Top with remaining fruit.
Chill.
Top with more whipped topping, if desired.
Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.
heese onto each crust. Lay fig slices on top of goat
Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
Drizzle olive oil over the baguette slices and grill/broil until toasted.
Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.
1. Preheat oven to 425 degrees F. Place toasted muffins onto a baking sheet. Top evenly with a slice of prosciutto, fresh fig slices then gorgonzola. Bake for 6-9 minutes, or until cheese is slightly melted and crust is crisp.
Melt the butter in a large skillet over high heat.
Add the fig halves and sprinkle liberally with brown sugar.
Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize.
Sprinkle with toasted almonds and garnish with heavy cream.