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Baked Figs




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G. Antiqua - Piatto Con Fichi
Piatto Con Fichi
G. Antiqua
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Baked Figs
Joyce Goldstein

Great Women Chefs: Marvelous Meals and Innovative Recipes from the Stars of American Cuisine
Great Women Chefs: Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine

by Julie Stillman, 1996, Turner Publishing, Inc.

Serves 6

24 small, ripe black Mission or Adriatic figs, or 12 large figs
1/3 cup honey
1/2 cup fresh orange juice
1/4 cup brandy or Grand Marnier
3 – 4 small bay leaves
A few thin strips orange zest
1/2 cup toasted chopped hazelnuts (optional)
Crème fraîche, mascarpone or thick sweetened yogurt

Preheat oven to 350° F.
Prick figs in a few places with the tines of a fork so that they may absorb the cooking juices. Place in a baking dish.
Combine the honey, orange juice, and brandy or Grand Marnier, and pour over the figs. Add a little water, if necessary, so that the liquid covers the bottom of the dish by about 1/4 inch. Tuck in bay leaves and zest.
Cover and bake for 25 – 35 minutes, basting occasionally. Sprinkle with chopped hazelnuts, crème fraîche, mascarpone or thick sweetened yogurt, if using.
: Substitute lemon zest and lemon juice instead of orange if desired. In Spain they use anisette instead of brandy.


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