br>Salad:
Wipe the fresh figs gently, and cut them
br>Salad:.
Wipe the fresh figs gently, and cut them
ust before serving, arrange the fig slices on top.
Melt
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
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, ...
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.
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.
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.
Peel and slice figs (enough for 3 cups).
Stir sugar, orange peel, and lemon juice into figs.
Turn fruit into unbaked pie shell.
Dot with butter.
Bake at 450 degrees 10 minutes; reduce oven temperature to 350 degrees 25 minutes.
Preheat oven to 350\u00b0; generously butter a 10-inch pie plate; sprinkle evenly with 1 tablespoon sugar.
In a large measuring cup or a bowl with a pouring spout, whisk the milk, cream, eggs, and vanilla together until well blended.
In another bowl, sift the flour, 1/4 cup sugar, and salt; gradually whisk the milk mixture into the flour mixture until fairly smooth.
Pour the batter through a strainer into the prepared pie plate; pressing down any lumps of flour in the strainer to dissolve them.
Arrange the figs, cut side up, on ...
Saute onion in butter until soft, then add chopped fig. Saute to reduce liquid, add honey, and continue until mixture is carmelized.
Sprinkle with goat cheese.
Serve on warm baguette or cracker.
preheat oven to 350*F.
use a 6.5-cm deep loaf pan that is about 23.5 x 13-cm in size.
line bottom of pan with waxed paper of exact size.
butter waxed paper and sides of pan.
mix beaten eggs, with brown sugar, add oil and whisk to incorporate.
sift flour with baking powder and soda, add 1/3 to egg batter and beat well, repeat with remaining flour.
stir in figs, rum and pecans.
pour batter into pan.
bake in the middle of oven for 55 to 60 minutes.
when cake is done, remove from oven and let cool slightly.
remove ...
ream or a dollop of fresh whipped cream.
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.
Combine mozzarella cheese, olive oil, lemon juice, garlic, salt, and pepper in a resealable plastic bag. Seal and refrigerate for 2 hours. Turn mozzarella a few times in the marinade.
Arrange mozzarella and figs on a serving plate and drizzle with marinade. Sprinkle fresh mint on top.