Guest guest Posted January 15, 2006 Report Share Posted January 15, 2006 At 08:03 AM 1/15/2006, artichoke72x wrote: > i recently bought a package of organic dried figs. i'm not too fond > of the texture (now i remember why i never liked fig newtons) and my > hubby and son won't eat them. i don't want them to go to waste. > does anyone have recipes using dried figs? Hi Susie, You might try chopping them finely and incorporating them into granola, a trail snack or a vegetarian pemmican. You could also try the following. I haven't made it in eons, but I bet it would also be incredible with cream cheese (using Tofutti and Earth Balance would make it vegan). I think there's a lot more butter than it needs, but I'm posting it as Mom made it, so feel free to make any variations you like. Stuffed Figs in Wine Sauce 1 pound Calimyrna figs 3/4 cup shredded cheddar 3/4 cup chopped pecans 1/2 cup sugar 1 tablespoon cornstarch 1 1/2 cups Sauterne 3 tablespoons butter 1/4 teaspoon grated orange peel Cut stems from figs and fill with cheese & nuts. Combine sugar and starch in chafing dish, & add 1 cup of the wine. Stir over high heat until thick & clear. Add butter, orange peel, remaining wine and figs. Heat figs through, basting occasionally until plumped. Sprinkle on more cheddar and serve. Best, Nancy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2006 Report Share Posted January 15, 2006 > Stuffed Figs in Wine Sauce Oh my, that reminds me of the chocolate-filled figs I made DH for Christmas last year. Cut a thin slice off the bottom of each fig and scoop out a bit of the seedy section with a skinny spoon, leaving the shell intact. Fill with chocolate ganache (basically melt some good chocolate with some soymilk, maybe 3 to 1, and let cool), using a pastry bag or a ziplock with the corner cut off. Set in fridge to firm up. When firm, dip the bottoms in melted chocolate, halfway up the sides of the figs, to cover the filling hole. Set on wax paper and refrigerate again to firm up. I don't have an actual recipe as it was inspired from the Williams-Sonoma catalog where they were selling about 4 for $28! Quote Link to comment Share on other sites More sharing options...
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