rocessor, puree the chicken broth, figs, balsamic vinegar and sugar until
he onions celery, olives, capers, dried figs, black pepper, rosemary and garlic
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.
bout 125-150g of dried figs with boiling water (figs+water to equal
Dice figs, soak in water 1 hour.
Add sugar & cook on medium heat until of thin jam consistency.
Beat sugar, butter, egg, milk & vanilla until well blended.
Add dry ingredients.
Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.
Roll out to 1/4\" thick. Line 13 x 9\" glass baking dish; cover with figs.
Roll remaining dough, cover figs. Cook at 350\u00b0 for 30 minutes.
Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.
Place figs in a bowl and cover
nto large measuring cup. Cool for 5 mins.
Meanwhile, sprinkle
baking tray and cook for about 10 minutes, just until
Drain the figs, then transfer to a 4
To make figs combine sugar, vinegar, cinnamon , cloves
If figs are hard, pour boiling water on them to soften them, then drain well before mincing raisins are usually soft enough to skip this step.
Add all ingredients in the order recommended by your bread machine.
This recipes makes a 1 1/2 pound loaf.
tand in a warm place for 10 mins or until bubbly
Cook rice, uncovered, in a large saucepan of boiling water until tender; drain. Rinse under cold water; drain. Place in large bowl.
Meanwhile, for the dressing, whisk orange juice, olive oil and balsamic vinegar in a small bowl.
Add dressing and remaining ingredients to rice; toss gently to combine. Serve topped with fresh figs.
/2 cup of chopped figs with 1 cup of water
Coat lamb with 1 tbsp oil and cumin. Set aside for 5 mins.
Meanwhile, combine couscous and dried figs. Pour 1 cup boiling water over top. Set aside, covered, for 5 mins. Fluff with a fork to separate grains.
Heat a large frying pan over medium heat. Cook lamb for 5-7 mins, turning. Let rest, covered, for 5 mins then slice thinly.
Add onion relish, mint, remaining oil, lemon juice and maple syrup to couscous. Season. Transfer to a serving platter and top with lamb. Serve with baby spinach and beets.
br>Add the thyme and figs and stir to combine.
o the skillet and cook for about 5 minutes or until
oiling water over the figs in a heatproof bowl to
orning: add remaining ingredients EXCEPT for nuts to a large sauce