Homespun
SUGAR-CRUSTED FIGS
FIG PRESERVES
SUPER FIG COBBLER
CHEDDAR PASTRY
Homespun
August 9, 2000
Fabulous Figs!
Fig trees are important to families. When the old family homestead is put up for sale, the relatives are usually out back, digging up the fig tree to put in their yard. Fig trees just don't go with the house!
Figs are fragile and bruise easily. Their tender flesh surrounds a center of tiny edible seeds, which give the fruit a poppy seed-like crunch. If you can resist eating the figs right off the tree, you can use them to make anything from inviting appetizers to delicious desserts. If you can't wait, consider this: It's said that figs are sweeter when their stems are "popped" off by hand rather than cut off with a knife. Now there's some food for thought!
SUGAR-CRUSTED FIGS
¼ cup water
1 tablespoon vanilla extract
1½ pounds fresh figs, steamed
1¼ cups super-fine sugar
1 cup whipping cream
1 teaspoon vanilla extract
Combine water and 1 tablespoon vanilla in a 1-cup liquid measuring cup. Dip each fig in mixture, and dredge in sugar, coating each thickly. Place figs into lightly greased individual shallow baking dishes.
Bake at 425° for 15 to 20 minutes.
Combine whipping cream and 1 teaspoon vanilla; beat at high speed with an electric mixer until soft peaks form. Spoon mixture over warm figs. Yield: 4 servings.
FIG PRESERVES
3½ cups sugar
2 cups water
4 thin slices lemon, divided
2 pounds fresh figs, stemmed
Bring sugar, water, and 1 lemon slice to a boil in a Dutch oven, stirring constantly. Cook 5 minutes, stirring occasionally. Add figs, a few at a time; cook 12 minutes or until a candy thermometer registers 220°, and figs are clear, stirring occasionally. Add remaining 3 lemon slices, and cook 1 minute. Remove from heat.
Pack figs in hot, sterilized jars, filling to 1/4 inch from top. Cover fruit with hot syrup, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes. Store in refrigerator after opening. Yield: 5 half-pints.
SUPER FIG COBBLER
5 cups peeled, halved fresh figs (about 2½ pounds)
2 teaspoons lemon juice
¾ cup sugar
3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon butter or margarine
½ teaspoon ground nutmeg
Cheddar Pastry (Recipe follows.)
Arrange figs evenly in a lightly greased 10x6x2-inch baking dish; sprinkle with lemon juice. Combine sugar, flour, cinnamon and nutmeg. Stir well, and sprinkle over figs. Dot with butter.
Roll Cheddar Pastry out to 1/8-inch thickness on a lightly floured surface; cut into 10x½-inch strips. Arrange in lattice fashion over figs. Trim edges. Bake at 350° for 40 to 45 minutes. Yield: 6 servings.
CHEDDAR PASTRY
1 cup all-purpose flour
¼ teaspoon salt
1/3 cup shortening
¼ cup (1 oz.) shredded Cheddar cheese
2 tablespoons cold water
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball. Yield: pastry for 1 cobbler.
This page created by Margie Yarnell, Extension Secretary.
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