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| Salad with Feta Stuffed Figs |
Stuffed Figs
Fresh figsShelled walnut halves or large pieces
shredded coconut
Wash figs and cut off stems. Make a small cut in the top of each fig and place a walnut inside. Pierce the fig 3 or 4 times. Roll each stuffed fruit in the shredded coconut. Can be eaten fresh, or, put in a food dehydrator overnight at 135 degrees or until fairly dry but not brittle. Store in a sealed container in the refrigerator.
Broiled Figs In Peach Sauce
(found in: Sweet Simplicity- Jacques Pepin's Fruit Desserts)
Wait to do this dessert until ripe figs are available. The ripeness of the fruit determines the quality of the dish, as it does in most fruit desserts. The figs are halved, sprinkled with sugar, and then broiled to caramelize their tops. They are served with a mixture of peach preserves, lemon juice, and rum.
1 pound ripe black figs Peach Sauce
1 1/2 tablespoons sugar 1/4 cup Peach preserves
2 tablespoons lemon juice1 pound ripe black figs Peach Sauce
1 1/2 tablespoons sugar 1/4 cup Peach preserves
2 tablespoons dark rum
Preheat a broiler.
Cut the figs in half lengthwise, and arrange them cut side up in one layer. Sprinkle them with the sugar.
Place the figs under the broiler about 3 inches from the heat for 5 to 6 minutes, or until they are slightly caramelized on top and sort when pierced with a fork. Set them aside to cool while you make the peach sauce.
In a small bowl, mix the peach preserves, lemon juice, and rum.
Spoon the sauce over the figs, and let them rest at room temperature until serving time. Serve at room temperature. (We sometimes use Marseilles figs and cut them with an X, wonderful with a small scoop of organic vanilla ice cream.)
Salad With Feta Stuffed Figs
(this is another Chris Sonne Original!)Ripe fresh figs
shelled pistachios, finely chopped
fresh garden greens (baby spinach or any garden lettuce combination)
feta ( you can use, blue, goat, Roquefort or any other soft cheese)
nasturtium flowers and leaves
lemon juice
olive oil
honey
Wash and arrange garden greens and nasturtium leaves on individual plates or bowls. Wash and trim off the stems of 2-4 figs per serving. Cut an X in the top of each fig. Place the figs in the center of the greens. Insert 1-1/2 teaspoons of cheese in each fig. Sprinkle the stuffed figs with the chopped pistachios. Lightly drizzle the lemon juice, olive oil and honey over the salad. Garnish with a few nasturtium flowers. (Yes, they are not only edible but will steal the show from the figs!)
Maple Syrup Stewed Figs
(A Chris Sonne invention)
Fresh ripe figs (a good use for those over ripe figs that you found near the top of the tree!)
Lemon juice
Maple syrup
water
Wash and stem the number of figs you want to use (12 figs will make about 4 servings, cook no more at one time than what will make one layer on the bottom of your sauce pan.) Add about 1 tablespoon lemon juice and 2 tablespoons maple syrup per dozen figs, (adjust to personal taste) add enough water to make the liquid level about 1/4 inch in the bottom of the pan, being careful to not add too much. Bring to a simmer and stir occasionally for about 30 minutes. When the sauce is syrupy and the figs are very soft, it's ready! We like it served warm with a dollop of Organic vanilla ice cream.
