If you would prefer to you can broil the figs six inches from broiler heat source instead of grilling them. Feel free to garnish each fig with a pinch of finely chopped fresh basil, mint, or prosciutto before serving. This treat is very rich so adjust ingredient amounts needed according to appetites; my experience is one to two whole figs per person.
1 Tbsp. red wine vinegar
1 Tbsp. clover honey
8 fresh figs, cut in half
4 Tbsp. feta cheese, crumbled
Preheat grill to high.
Stir vinegar and honey together in a small bowl until thoroughly combined and set aside.
Place figs on the grill cut side down and cook until warmed through, turning once and pressing to slightly flatten, about 3 to 4 minutes.
Arrange fig halves on a serving platter; sprinkle each with feta, drizzle with the vinegar and honey mixture, garnish if desired and serve.
We have an abundance of fresh figs now with two trees loaded with fruit. We love eating them out of hand, but needed another way to use them. This is so easy, quick, and simple that I think anyone who has access to fresh figs should add this to their cookbooks.
1/2 cup butter, melted
1/2 cup canola oil
1 cup brown sugar
1 cup flour
1 cup sugar
2 tsp. baking powder
1 cup milk
about 2 cups fresh figs, halved (enough to cover the pan)
1 Tbsp. cinnamon
Preheat oven to 400 degrees F. In 8x8 inch cake pan, combine butter, canola oil, and brown sugar over low heat and stir until sugar is dissolved. Place fig halves cut side up to cover the bottom of the pan. Sprinkle cinnamon over the figs.
Combine the flour, sugar, and baking powder; then add milk and stir until smooth. Pour over figs and bake at 400 degrees until golden brown and it begins to pull away from the the side of the pan, and a toothpick comes out clean.
You may serve this straight from the pan, or let it set about 5 minutes and turn it out on a plate for a wonderful Upside Down cake.
If you want to enhance it further, serve with a dollop of whipped cream.
Servings:9 generous servings
Prep Time:20 Minutes
Cooking Time: 25-30 Minutes
Source: My husband came up with this wonderful recipe last week. So sorry that it didn't last long enough for pictures.
Rub lamb with 1/2 tsp. of salt. Put meat side up on a rack in a greased roasting pan. Bake, uncovered for 30 minutes at 375 degrees F or until meat is done to your taste.
Remove to a serving platter; cover loosely. Add water to roasting pan; stir to loosen browned pieces from pan. Strain and set aside.
In a small saucepan, saute onion and garlic in oil until tender. Stir in cornstarch until blended; gradually add the juice and beef broth, drippings, figs, pepper and remaining salt. Bring to a boil. Reduce heat to medium; cook, uncovered, until figs are tender and sauce is thickened, about 10 minutes.
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