Spoon cornmeal batter evenly into muffin cups atop apple slices, filling each about half full. Add water. Arrange reserved apple slices and figs on top. The flavors of fresh figs, tangy goat cheese, salty almonds, sweet honey, and balsamic vinegar contrast to make these a … Add water. Add the apples and lemon juice to the fig and sugar, and on a low heat dissolve the sugar. These recipes showcase the full range of versatility that these flavor-packed fruits offer, from beautiful desserts, simple salads, savory mains, and sweet preserves that will allow you to enjoy figs' signature sweetness long after their season is over. It’s a high-fiber treat that’s delicious over yogurt, cottage cheese, oatmeal, pancakes, or granola.The sauce is also great with dessert, as a fruity kick to ice cream or cake. Place in heavy kettle. Black Mission fig preserves get a gourmet touch when spiced with cinnamon, ginger, lime juice, and a hint of ground white pepper. Cut whole apple horizontally into six rings, each about 1/4 inch thick. Warm Fig, Apple and Gorgonzola Flatbread Recipe. This is a combination of several fresh fig appetizer recipes. Place in heavy kettle. Wash and dry the fresh produce. By Abbie W Preheat your grill, half direct heat. Spoon cornmeal batter evenly into muffin cups atop apple slices, filling each about half full. The preserves are packed into a jar and stored in the refrigerator.

This Bourbon Fig & Apple Sauce with all its warm fall spices, is the perfect addition to breakfast. Put figs, apples, orange and lemon rinds through food processor or chop fine with knife. DIRECTIONS. Stir in the onion, figs, prunes, vinegar, sugar, chilli, ginger and nutmeg. DIRECTIONS. Place one ring in each muffin cup, cutting slices to fit if necessary. apple juice, fresh ginger root, dried apricot, orange zest, dried apple and 8 more Roasted Figs White on Rice Couple lemon, fresh lemon juice, honey, sage leaves, figs, red wine Boil for 10 minutes, reduce to simmer and cook 10 minutes more. Put figs, apples, orange and lemon rinds through food processor or chop fine with knife. Cut whole apple horizontally into six rings, each about 1/4 inch thick. This Bourbon Fig & Apple Sauce with all its warm fall spices, is the perfect addition to breakfast. Place one ring in each muffin cup, cutting slices to fit if necessary. Roughly chop the figs.Place in a bowl with 1/4 cup of hot water.Thinly slice the mushrooms.Peel and medium dice the shallot.Thinly slice the fontina cheese.Quarter and deseed the lemon.Quarter and core the apple; thinly slice crosswise.Place in a large bowl and top with the juice of 1 lemon wedge and a drizzle of olive oil to prevent browning. Peel, core and finely dice the apples and put into a large, heavy-based pan. It’s a high-fiber treat that’s delicious over yogurt, cottage cheese, oatmeal, pancakes, or granola.The sauce is also great with dessert, as a fruity kick to ice cream or cake. Far easier to make than you might think, a classic French Fig and Apple Tart Tartin with the addition of figs and a hint of cardamom is the perfect pudding. There are few things as satisfying as biting into a fresh, in-season, perfectly sweet fig. Let cool slightly before serving. 2 tablespoons olive oil 4 8-inch round flatbreads 4 ounces crumbled gorgonzola cheese 1 apple, cored and sliced very thinly 8 ripe figs, cut into 6 wedges each 2 ounces parmesan cheese (Parmegiano-Reggiano), shaved with vegetable peeler 2 tablespoons honey. There are few things as satisfying as biting into a fresh, in-season, perfectly sweet fig. Boil for 10 minutes, reduce to simmer and cook 10 minutes more.
These recipes showcase the full range of versatility that these flavor-packed fruits offer, from beautiful desserts, simple salads, savory mains, and sweet preserves that will allow you to enjoy figs' signature sweetness long after their season is over. At the same time, pop your jam jars and lids in a low oven to sterilise them, you’ll need about 5 …

Reduce oven temperature to 375° and bake custard until golden and center is firm, 30–35 minutes. Combine the apples, fresh figs, grapes, dried figs, cardamom, cinnamon, vanilla bean paste and lemon oil or orange blossom water in a large saucepan or pot set over medium heat.
Roughly chop the figs.Place in a bowl with 1/4 cup of hot water.Thinly slice the mushrooms.Peel and medium dice the shallot.Thinly slice the fontina cheese.Quarter and deseed the lemon.Quarter and core the apple; thinly slice crosswise.Place in a large bowl and top with the juice of 1 lemon wedge and a drizzle of olive oil to prevent browning. Wash and dry the fresh produce.