Fig

Recipes

Fig Jam

4 cups crushed figs (about 3 pounds)

½ cup lemon juice

½ bottle of liquid pectin

7 ½ cups sugar

TO PREPARE FRUIT:

Sort and wash fully ripened figs, removing stem ends. Crush or grind

figs.

TO MAKE JAM:

Place crushed figs into kettle, add sugar and stir well. Place on

high heat , and stirring constantly, bring quickly to a full boil with

bubbles over the entire surface. Boil hard for 1 minute, stirring

constantly. Remove from heat. Skim the film off of top, stir in

pectin, and mix well. Fill and seal jars.

Makes about 9 ½ pint jars.

Fig Spice Cake

Sent In By Maggie Binzley, Cypress TX

Remove Stems from figs, cut up, and soak for 1 hour.
1 Cup cut up figs
1 Cup hot water

Measure into bowl:
1/4 Cup Sunflower oil
1/3 Cup molasses
1/3 Cup brown sugar, packed
1/3 Cup water from soaking figs

Preheat oven to 350 degrees and spray a 9x9 pan.

Add to the wet ingredients:
1 Cup whole wheat flour
1 Cup unbleached flour
2 t baking powder
1/2 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t allspice

Stir, adding the figs.  Pour into the pan and bake 45-50 minutes,

until cake begins to pull away from the sides of the pan.

Cool.  Cut into nine squares.  Dust with a sprinkle of confectioners

sugar
if desired.

Recipe from Holiday Diet Cookbook by Dorothy R. Bates

Chocolate Drizzle Fig Bonbons

These easy, no-bake sweets are lightly drizzled with chocolate

8 oz. Figs, stemmed

2/3 cup (3 oz) toasted hazelnuts

8 vanilla wafer cookies, crushed

1/3 cup powdered sugar

¼ cup rum

1 tsp grated orange peel

3 oz. semisweet or white chocolate chips

vegetable oil

Process figs, hazelnuts and vanilla wafers in food processor until

finely ground. Add powdered sugar, rum and orange peel; process

until mixed. Shape mixture into 1 inch balls. Arrange together on a

baking sheet.

In small, deep microwave-safe bowl, heat chocolate on HIGH

1-2 minutes, stirring after 1 minute. Add a few drops of vegetable

oil if needed to make chocolate thin enough to drizzle. Dip the tip

of a fork in the chocolate and quickly drizzle over the fig balls or

dip top of each ball in chocolate. Refrigerate until chocolate is set.

Store in airtight container up to 1 week.

Makes 30 bonbons.

Fabulous Fig Bars & Tartlets

Rich, chewy and packed with flavor. Rum glaze adds

the finishing touch.

16 oz. figs, stemmed and coarsely chopped

½ cup chopped walnuts

1/3 cup sugar

¼ cup rum or orange juice

2 TBSP hot water

1 ½ cups butter, softened

1 cup packed brown sugar

1 egg

1 ½ cups all-purpose flour

½ tsp baking soda

1 ¼ cup rolled oats

Rum Glaze

Preheat oven to 350 degrees F. Coat 13x9 inch baking pan with

vegetable cooking spray. In small bowl, combine figs, walnuts, sugar,

rum and hot water. Set aside.

In large bowl, beat butter and brown sugar until creamy. Beat in egg.

Stir in flour and baking soda. Add oats; mix well. Reserve 1 cup dough.

With floured hands, press thin layer of remaining dough onto bottom

of prepared pan. Firmly pat fig mixture over dough. Drop reserved

dough by teaspoonfuls over top, allowing fig mixture to show between

drops. Bake 30 minutes or until golden brown. Cool completely in pan.

Drizzle with rum glaze. Cut into 36 bars.

Rum Glaze: Stir together ½ cup powdered sugar and 3-4 tsp rum

or orange juice until smooth.

Tartlet Variation: Prepare dough and filling for Fabulous Fig Bars.

Coat mini tart shell pans or mini muffin tins with vegetable cooking

spray. With floured fingertips, press thin layer of dough (1/8-1/4 inch)

onto bottom and sides of pans. Firmly pat fig mixture over dough,

filling to rim. Do not add topping. Place pans on baking sheet and

bake until edges are golden brown. Cool; gently remove from pans.

Drizzle tops with rum glaze.

Fig and Apricot Mini-Bundt Cakes

Absolutely delicious and unique.

¾ cup sugar

¾ cup buttermilk

¼ cup vegetable oil

¼ cup unsweetened applesauce

¼ cup chopped crystallized ginger (1 ½ oz)

1 egg

1 ½ cup all-purpose flour

¾ tsp baking powder

¾ tsp baking soda

½ tsp salt

8 oz. figs, stemmed and chopped

2/3 cup dried apricots, sliced in thin strips (3 oz)

1/3 cup brown sugar

2 TBSP butter, melted

Preheat oven to 350 degrees F. Coat bundt pan designed for

individual servings (6 individual cups) with vegetable cooking spray.

In large bowl, beat sugar buttermilk, oil, applesauce, ginger and egg.

In a separate bowl, combine flour, baking powder, baking soda and

salt; add to sugar mixture and beat well. Stir in chopped figs.

Combine apricots, brown sugar and butter; spoon mixture evenly on

bottom of mini-bundt cups. Pour batter over apricots, filling each cup

to ¼ inch below rim. Bake 20 minutes until golden brown and a tooth-

pick inserted comes out clean. Cool in pan 2 minutes; turn out onto

wire rack to cool completely.

Makes 6 small bundt cakes.

Figs in Prosciutto Blankets

Everyone loves pigs in a blanket – tiny frankfurters wrapped in

biscuit dough – but have you ever tried this spin-off? Prosciutto

wrapped around fresh figs?

8 ripe figs, split in half lengthwise

16 slices thin prosciutto

2 TBL olive oil

¼ pound parmesan or provolone cheese (shaved)

Preheat the grill:

Wrap each fig half with a slice of prosciutto and secure with a

skewer or toothpick. Lightly brush with olive oil and grill 2 to 3

minutes, turning once. Remove the skewers or toothpicks and

top the figs with shaved cheese and a sprinkling of black pepper.

Serve immediately.

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