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!

              

Fig and Chocolate Tartlets


Serving Size  : 8    Preparation Time :1:00

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **TARTLET SHELLS**
1 cup                   unsifted all-purpose flour
1tablespoon        sugar
6 tablespoons      butter -- cut into chunks
2 to 3 tbls.            cold water

                        **FILLING**
48 each              semisweet chocolate chips
8 large               fresh green figs
2 tablespoons     red-currant jelly -- melted OR
2 tablespoons     strawberry jelly -- melted fresh mint sprigs -- optional

Prepare Tartlet Shells:  In food processor fitted with chopping blade, process
flour, sugar, and butter until mixture resembles coarse crumbs.  Sprinkle in
water, 1 tablespoon at a time, and pulse until pastry is moist enough to hold
together when gathered into a ball.  Press pastry into a ball; divide into 8
pieces.

Heat oven to 375°F.  On lightly floured surface, roll out each pastry piece to
fit into 3 1/2-by 2-inch oval tartlet pan.  Trim off excess pastry.  Place
tartlet shells on rimmed baking pan.  With fork, pierce pastry all over.

Bake shells 15 minutes or until golden brown.  Remove from oven and
immediately place 6 chocolate chips in bottom; let stand 1 minute, then with
butter knife spread melted chocolate to coat bottom of each shell.  Set shells
aside to cool.

Just before serving, prepare Filling:  Cut stem end off each fig and cut each
fig lengthwise into 4 or 5 slices without cutting all the way through.  Remove
shells from pans and arrange on serving plate.  Place one fig in each shell;
fan the slices and brush with melted jelly.  Garnish plate with mint sprigs,
if desired.

David Pascoe's Fig Jam Recipe

Weigh the figs after topping and cleaning the bottoms. Determine the proportional amount of sugar required.

Mash or cut figs into chunks, choose how chunky you want your jam to be.

Add spices, lemon juice and rind. Cover with sugar and allow to sit for 2 hours.

Slowly bring the mixture to the boil over 15-20 minutes. Slowly boil for 1 hour. Cool and slowly boil for 15 minutes the next day. Cool.

Pour into air tight container that has been scorched with boiling water. Refrigerate.

For variations add freshly roasted or dry fried almonds.

Warm Figs in Port

Easy, elegant and delicious

18 unpeeled fresh figs
1/2 cup port wine
2 to 3 tablespoons honey
1/2 cup heavy cream, whipped
1/4 cup toasted sliced almonds

Place the unpeeled figs in a shallow baking dish and pour the wine over them. Cover and heat in a moderate oven (350 degrees F) until figs are thoroughly heated and plump, about 30 minutes; baste occasionally with the wine. To serve, arrange 3 figs in each serving dish; spoon a little of the wine over the figs and drizzle each serving with about 1 teaspoon honey. Pass the whipped cream and toasted almonds.

Makes 6 servings
 

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