...before using. Figs will keep 4-5 days. Serving Suggestions Spoon the figs and syrup over ice cream. Serve with a dollop of mascarpone cheese. Spoon figs and syrup over whole...Read More
...serving plates. Arrange figs on top and drizzle with poaching liquid and garnish with mint leaves. YIELD: 6 servings, 2 figs each SOURCE: Recipe from Max’s Bistro, Fresno, California, CaliforniaFigs.com...Read More
...to 7 fresh figs, halved ½ lemon, juiced METHOD: Preheat oven to 350˚F. Season the chicken thighs generously with salt and pepper. Heat olive oil in a large skillet over...Read More
...stem. INGREDIENTS: 10 fresh figs, Black Mission or Calimyrna, cut in half through the stem 10 strips sliced bacon,* cut in half for 20 short strips 1/4 cup cheese, softened...Read More
This salad combines the sweetness of fresh figs, the creamy richness of Gorgonzola, and the peppery kick of arugula, resulting in a stunning dish that will elevate any light lunch...Read More
...syrup. Add the golden raisins and figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid evaporates about 30 minutes....Read More
...seconds more on medium speed. Place chopped figs into a small bowl and sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour batter into...Read More
...from oven and sprinkle ground almonds on the crust. Filling 1 1/2 lbs. fresh figs, washed and halved lengthwise, left unpeeled 1/2 cup heavy cream 1 large egg 1/2 teaspoon...Read More
