We have a collection of fig recipes to aid you in using figs in your diet.  They are not only a very healthy food, but also very delicious!  There are many, many ways figs can be used in recipes and we have only presented a very few here.  If you have a recipe, or know of an old time recipe that was really scrumptious, we'd like to add it to our recipe gallery.  Go to our recipe submission form and send it to us online!  Thanks for your input!

Apricot Cuccidatti Recipe

Crust
3 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
2/3 cups sugar
2/3 cups Crisco
2 eggs
1/3 tablespoon vanilla
1/2 cup evaporated milk

Mix dry ingredients. Add shortening, beaten eggs, vanilla and milk. Mix well and roll into strips. Spread filling (recipe below) and cover like fig bars. Bake at 350ƒ F about 10 minutes until golden brown. Cool and frost with icing.

Filling
Grind together:
1 lb. dried apricots
1 lb. white (Calimyrna) figs
1/2 lb. toasted almonds
1/2 lb. toasted walnuts
1 small jar orange marmalade
1 cup honey
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/3 cup of your favorite sweet wine or vermouth

Icing
1/2 box powdered sugar
1 teaspoon vanilla
1/4 cube butter or margarine - melted
2 tablespoons milk

Beat together until smooth. Add a few drops of food coloring, if desired. For a large family, triple the recipe

Rosemary Fig Confit

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1cup                      dried Calimyrna figs -- chopped fine
1/2cup                   dry white wine
1/2cup                   water
3 tablespoons        honey
1 teaspoon            chopped fresh rosemary leaves

In a 1-1/2-quart heavy saucepan stir together ingredients and simmer, covered,
20 minutes. Remove lid and simmer mixture, stirring occasionally, until most
of the liquid is evaporated and mixture is thickened. In a food processor,
coarsely puree fig mixture. (Confit may be made 5 days ahead and chilled,
covered.)

Bring confit to room temperature before using.

                   - - - - - - - - - - - - - - - - - - 

NOTES : Yield: 1-1/4 cups.

PEAR & FIG STRUDEL

Serving Size  : 12   

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 lb                     Figs
1 2/3 c                Unsweetened pear juice
10 ea                  Ripe pears
1 t                       Cinnamon
1/2 ts                   Allspice
1/2 lb                  Filo dough
1/2 c                    Melted butter
1 c                       Toasted whole-wheat bread crumbs
1/2 c                    Honey
1/2 c                    Chopped hazelnuts

Cover the figs with pear juice & bring to a boil, let simmer for 25
minutes.  Puree in a blender.
 
Peel & core the pears & chop into bite-sized pieces.  Combine fig paste,
pears & cinnamon & allspice.
 
Preheat oven to 375F.  Butter a 9"x14" baking pan.  Layer 10 filo sheets, 2
at a time, brushing butter on every second sheet & sprinkling it with
breadcrumbs.  Spread pear filling evenly over last sheet. Cover with
another 10 sheets of filo, layered as before with butter & breadcrumbs.
 
Score the top sheet into pieces approx. 3" square.  Bake for 35 to 40
minutes & then allow to cool for 15 minutes.  Heat the honey, stirring
gently till warm.  Drizzle over strudel & top with nuts.  Cut with a sharp
knife.

GRAPE& DRIED FIG SLUMP

Serving Size  : 6 
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3 c                    Seedless grapes -- both red and green
1/2c                   Chopped dried figs
1 tb                    Sugar
1t                       Grated lemon zest
1t                       Fresh lemon juice
1/2 c                   Fruity red wine, eg Gamay
1/2 ts                  Finely minced fresh sage
                        
        -----TOPPING-----
1 1/4c                Flour
1/4c                   Yellow cornmeal
1 1/2 ts              Baking powder
2ts                     Sugar
1/2ts                  Salt
1/2 ts                 Minced fresh sage
3 tb                   Unsalted butter
3/4c                  Milk
12                     Hazelnuts -- toasted, peeled and crushed (optional)

Preheat oven to 350 degrees.
 
Combine fruit, sugar, lemon zest and juice, wine and sage in an oven-safe saute pan. Bring to a boil, reduce heat, and simmer 5 minutes.
 
The topping: Combine flour, cornmeal, baking powder,
sugar, salt, sage and butter in a processor. Pulse
until butter is well distributed; add milk and pulse
until just combined. Do not over mix.
 
Drop dough in large soupspoon-size mounds onto the
fruit, allowing a little space between mounds. Cover
and bake for 15 to 20 minutes. For a crisper biscuit,
uncover during the last 5 minutes of baking.
 
Sprinkle with the optional hazelnuts and serve warm
with ice cream or whipped cream.
 
Serves 6.

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