ide then add remaining liquids, fig preserves and stir. Seal and
n the stem of each fig.
Form a pocket in
tem from top of each fig, then cut straight down from
ored apples tightly with the fig mixture, mounding any extra on
twine.
Place the stuffed roast on rack, rub garlic
Wash figs and allow to dry out for 2 days at room temperature.
Preheat the oven to 325 degrees F.
In a medium bowl, combine the walnuts, cinnamon, cloves, nutmeg, and ginger.
Make a slash in the bottom of each fig and fill them with the walnut mixture, then press them closed.
Place the figs cut side down on a baking sheet and bake for 30 minutes, or until golden.
Let cool completely before serving.
Store in an airtight container for up to 6 months.
Slit figs and stuff with Gorgonzola cheese.
Place stuffed figs under the broiler to heat through and caramelize the tops. Arrange on a bed of lettuce and drizzle with Balsamic vinegar.
br>Note: Many other stuffed peppers recipes instruct you to fry all
f butter, cinnamon, and crumbled fig cookies; mix well and set
NTO A PAN, FRY THE STUFFED CABBAGE LEAVES UNTIL GOLDEN BROWN
ow heat, stirring occasionally, until fig spread is reduced, about 30
f Salmon in 1-2 fig leaves (depending on size of
about 3 minutes. Add the fig mixture and process until pureed
r overnight.
For the fig and whole spice syrup, place
he glaze, combine brown sugar, fig jam, apple juice, vinegar and
For fig-olive salsa, heat 1/2 tsp oil in a saucepan and sweat shallot until translucent. Add vinegar and remove from heat. Add fig and olives. Season and set aside.
Heat remaining oil in a non-stick frying pan, season chicken then saute, turning, for 10 mins. Meanwhile, cook pasta in boiling salted water according to package instructions.
To serve, heat tomato puree in a saucepan and add basil. Arrange chicken on a plate and top with pasta, salsa and sauce.
y adding 1/4 tsp fig preserves in bottom of hash
re soft and caramelized. Add fig preserves and cook additional 2
s fine for this.
Fig Sauce -- Take 1/2 of
o 2 hours.
Prepare fig filling and set aside, see