Fig and Nut Pie Dessert Recipe

 RSS    

From cookies and pudding to chutney and jam, the humble fig, with a short but productive growing season in the U.S. (mid-May to mid-December), is quite the versatile little fruit.

Most commonly used in preserves, compotes and pastries -- including Nabisco's popular Fig Newton cookies -- sweet figs are also delicious wrapped in salty bacon or prosciutto, paired with tangy blues or goat cheese, or tossed with peppery arugula and nuts in a salad.

They've also played a major role in festive recipes such as figgy puddings and fruity stuffings.

Grown in warm climates, the best-known fresh fig varieties are Brown Turkey, Black Mission, amber Kadota and yellow Calimyrna, but during the winter months, cooks are generally satisfied with dried figs. Use dried Calimyrna figs for a fruit and nut stuffing for pork or poultry, and try a combination of Calimyrna and Mission in a fig and nut pie for a delicious wintertime dessert.

Winter Fruit Stuffing

This crunchy stuffing, jam-packed with fruits and nuts, can be used to dress a turkey or a crown roast of pork. In this recipe, it's baked as a side dish, perfect for vegetarians on any occasion. To get a head start, cut the bread and chop the fruit and nuts up to a day before baking.

Serves 8 to 10.

4 tablespoons butter

3 tablespoon olive oil

1 small onion, chopped

2 stalks celery, chopped,

1 small tart apple, peeled, cored, and chopped

1 tablespoon coriander seeds

1/2 cup dry white wine

1/2 cup dried apricots, chopped

1/2 cup dried cranberries

3/4 cup dried Calimyrna figs, chopped

1 tablespoon chopped fresh sage

3/4 cup unsalted mixed nuts, such as hazelnuts, walnuts and almonds, chopped

Two 12-ounce loaves French or Italian bread, cut into 1/2-inch cubes

2 large eggs, beaten

3 1/2 cups reduced-sodium chicken stock

Salt and freshly ground pepper to taste

Preheat oven to 350 F. Butter a 9- by 13-inch casserole dish.

In a large skillet over medium heat, heat the butter and oil. Add the onion and celery and cook for 5 minutes, or until soft but not browned. Stir in the apple and cook for 5 minutes longer, or until soft. Stir in the coriander seeds and cook for 2 to 3 minutes longer. Add wine and cook for 3 to 5 minutes, or until evaporated.

Transfer to a large bowl and stir in the fruits, sage, nuts, and bread. Mix in eggs and half the broth; stir to moisten. Season with salt and pepper. Add remaining stock, 1/4 cup at a time, until all the bread is moistened.

Spoon the stuffing into the prepared dish, cover with buttered aluminum foil, and bake for 25 to 30 minutes, or until heated through. Uncover and bake for 15 minutes longer, or until the top is crisp and browned.

 

Fig and Nut Pie Dessert Recipe

An authentic figgy pudding requires lengthy cooking and a long list of ingredients, but this pie (recipe adapted from Valley Fig Growers) is a wonderful substitute.

Serves 8 to 10.

1 refrigerated piecrust

3 ounces each Mission and Calimyrna figs, such as Sun Maid brand, stemmed and halved

2/3 cup water

1/3 cup packed brown sugar

2 tablespoons dark rum

1/2 cup heavy (whipping) cream

6 ounces bittersweet chocolate, finely chopped

1 cup (unsalted) whole mixed nuts, such as hazelnuts, cashews, Brazil nuts, almonds, and pecans

Whipped cream for topping, optional

Preheat the oven to 450 F. Let crust stand at room temperature for 15 to 20 minutes. Unroll and press into bottom and up the side of a 9-inch glass pie pan. Press crust firmly against sides and bottom. Pinch crust to create a scalloped edge. Prick all over with fork. Bake for 11 to 13 minutes, or until lightly browned. Remove from the oven and let cool on a wire rack.

In a small saucepan over medium heat, combine figs and water. Bring to a boil, and then reduce heat and simmer for 4 to 5 minutes, or until the liquid is slightly reduced. Stir in the brown sugar and simmer for 1 to 2 minutes, or until the sugar is dissolved. Remove from heat, stir in the rum, and let steep for 10 minutes. Strain the figs through a fine-meshed sieve, reserving syrup. Let figs cool.

In a small saucepan over medium heat, bring cream to a simmer. Remove from heat, add the chocolate, and stir until smooth. Spread chocolate mixture over the baked crust, and refrigerate for about 5 minutes, or until chocolate begins to firm up but is not completely set. Starting in the center, alternate fig slices and nuts in concentric circles on tart, pressing slightly into chocolate to secure. Chill for 2 hours or up to 1 day, covered.

To serve, brush figs and nuts with reserved syrup. Cut into wedges and top with whipped cream, if desired.

 RSS    

Recipes

 

More Recipes

Figgy Winter Delights: Fig Recipes - Margaret M. Johnson Recipes

(c) 2010 Margaret M. Johnson Recipes