Recipe(tried): Fig ideas...

Our neighbor has a delicious fig tree. I use Bon Appetit recipe quite frequently.

RASPBERRY AND FIG GRATIN

2 baskets fresh raspberries
6 fresh figs, quartered
8 ounces sour cream
1/2 cup firmly packed dark brown sugar
Mint sprigs

Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until
smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and
bubbles, about 4 minutes. Garnish with mint and serve warm.

Serves 4.

Bon App tit
August 1991


PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR

In this entr e, balsamic vinegar gives tartness to a cream sauce that balances nicely with the pork and figs. Saut ed
spinach or chard would go well with the dish.

8 1/3-inch-thick slices center-cut pork loin
1 1/2 tablespoons olive oil

1 tablespoon butter
1/4 cup minced shallots
3 tablespoons balsamic vinegar
1 cup canned low-salt chicken broth
6 fresh ripe figs, quartered
1/2 cup whipping cream

1 tablespoon minced parsley

Preheat oven to 200 F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over
medium-high heat. Add 4 pork slices and saut until brown, about 2 minutes per side. Transfer pork to baking sheet.
Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm.

Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and saut until tender, about 2 minutes.
Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about
1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream.
Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated
juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste
with salt and pepper.

Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve.

Serves 4.

Bon App tit
October 1998FIG AND RASPBERRY GALETTE

Seasonal fruits star in a lovely rustic dessert.

For crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/3 cup chilled solid vegetable shortening, cut into small pieces
5 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons (about) ice water

For filling
1 pound fresh ripe figs (about 10), quartered
4 tablespoons sugar
1/2 cup fresh raspberries
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Make crust:
Mix flour and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse
meal. Mix in water 1 tablespoon at a time just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in
plastic and refrigerate 30 minutes.

Preheat oven to 425 F. Roll out dough between 2 layers of plastic wrap to 12-inch round. Remove top layer of plastic.
Invert dough onto unrimmed baking sheet. Remove top layer of plastic.

Make filling:
Combine figs and 3 tablespoons sugar in large bowl; toss to coat. Toss raspberries with 1/2 tablespoon sugar in
medium bowl. Arrange figs in concentric rows over dough on baking sheet, leaving 2-inch border around edges.
Sprinkle raspberries over figs. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush
dough border with egg mixture. Sprinkle border with 1/2 tablespoon sugar.

Bake galette until crust is brown and filling bubbles, about 35 minutes. Transfer baking sheet to rack and cool galette
slightly, about 20 minutes. Slide spatula under all sides of crust to free galette from baking sheet. Using large tart pan
bottom as aid, transfer galette to platter. Serve warm or at room temperature.

Serves 6.

Bon App tit
October 1998PRESERVED FIGS EDEN

4 pounds sugar
1 1/2 cups water
16 very large fresh figs
1 lemon, thinly sliced and seeded
1 orange, thinly sliced and seeded
6 cinnamon sticks
30 whole cloves
6 whole cardamoms

Bring sugar and water to a boil in a large pot. Turn heat very low and add figs and lemon and orange. Tie the spices in
a cheesecloth bag, add to the pot and simmer slowly for about 1 hour or until the figs look glazed and the juice is
syrupy and golden. Discard the spice bag and very carefully spoon the figs, lemon and orange slices and syrup into
hot, sterilized preserving jars. Cover and seal.

Makes about 3 pints.

House & Garden
August 1962CROSTINI WITH GORGONZOLA AND FIGS

The sweet figs and tangy Gorgonzola are perfect partners in this unique and delicious take on a popular hors
d'oeuvre.

8 1/3-inch-thick baguette slices

1/3 cup crumbled Gorgonzola cheese (about 2 ounces), room temperature
1 tablespoon butter, room temperature
3 large fresh ripe figs, cut into thin wedges
2 teaspoons olive oil (preferably extra-virgin)

Preheat broiler. Arrange baguette slices on baking sheet. Broil until lightly toasted on 1 side.

Mash crumbled Gorgonzola and 1 tablespoon butter in small bowl until smooth. Spread Gorgonzola mixture evenly
over untoasted side of baguette slices. Top with figs. Drizzle oil over figs. Broil until Gorgonzola mixture bubbles
around edges, about 3 minutes. Transfer crostini to platter and serve.

Makes 8.

Bon App tit
October 1998