*NOTE: If using feta, it is high in
oiling water over the figs in a heatproof bowl to
Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
Reduce heat to low and simmer 10 minutes.
Discard rosemary.
Mix in cranberries and 3/4 cup sugar.
Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
Transfer sauce to bowl; chill.
This recipe yields about 3 1/2 cups.
Rinse almonds in several changes of cold water. Soak almonds in 1/2 cup cold water overnight to soften almonds.
Core apples and cut into 1-inch-thick wedges.
In a 4-quart saucepan, bring 2 quarts of water to a boil over high heat. Add pork and return to a boil, skimming any scum that forms. Add the apple wedges, dried figs, almonds and their soaking water.
Return to a boil over high heat. Cover, reduce heat to medium-low, and simmer 3 hours.
Serve piping hot (no more than 1 1/2 cups per person).
Cut greens into large pieces and place in a bowl.
Add the shallots and mix.
Add half the figs and walnuts.
Put all the dressing ingredients in a glass jar, close the jar tightly and shake until well blended.
Pour the dressing over the salad, mix well and transfer to a platter.
Sprinkle the rest of the figs and walnuts on top and serve immediately.
he onions celery, olives, capers, dried figs, black pepper, rosemary and garlic
n a large bowl and, using your fingertips, rub the butter
bout 125-150g of dried figs with boiling water (figs+water to equal
Drain the figs, then transfer to a 4
lightly. Top with nuts and figs; knead into dough.
Place
'Dice the dried figs into 1/2 pieces. Place
Firstly you need dried figs that have been soaked (mine
Using small sharp knife, cut stem
If you are using dried figs, place them in a bowl and pour boiling water over them.
Let stand 10 minutes, then drain and cut in half lengthwise.
Cut fresh figs in half lengthwise, unless they are very small.
arm soapy water.
Combine figs, port wine, and orange zest
To make figs combine sugar, vinegar, cinnamon , cloves
/2 cup of chopped figs with 1 cup of water
Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
Stir and bake 4 minutes longer until shiny.
Make 36 quenelles from goat cheese with demitasse spoons.
Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
About 5 minutes.
If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.
Place figs in a bowl and cover
Place figs in medium bowl; cover with cold water. Let stand overnight; drain.
Combine figs with remaining ingredients in large saucepan. Stir on high heat, without boiling, until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, about 30 mins or until relish thickens slightly. Discard cinnamon.
Pour hot relish into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.