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CITRUS RICOTTA FIGS

12 medium-sized ripe fresh figs
1 cup low-fat ricotta cheese
6 tablespoons honey
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 teaspoon vanilla
2 tablespoons chopped pistachio nuts or other nuts

Remove stem ends from figs and cut each in half lengthwise. Combine ricotta, honey, lemon peel, orange peel and vanilla in small bowl until well blended. Serve figs with ricotta mixture. Garnish with chopped nuts.

FIG NEWTONS

DOUGH/CRUST:

3 c. unbleached flour
1/2 tsp. baking soda
1/4 tsp. baking powder
2 tbsp. canola oil
1/4 c. honey
1/4 c. corn syrup
1 drop lemon extract
1 drop orange extract
2 egg whites
1 tsp. lemon juice

Put all the dough ingredients into a mixing bowl. Beat for three to four minutes with an electric mixer set at medium speed. Cover the bowl and refrigerate the dough for two hours.

FILLING:

2 1/2 lbs. fresh figs
1/4 c. orange juice
4 tbsp. honey

While the dough is chilling, make the filling. Wash and drain the figs, then cut off their tops and halve them. Puree the figs in a food processor. Pour the puree into a nonstick saucepan and add the orange juice and honey, combining well. Bring the mixture to a boil, then lower the heat to medium. Cook until most of the liquid evaporates and the mixture is thick, stirring occasionally. Remove from heat. This will yield about 1 1/2 cups of filling.

Remove the dough from the refrigerator (after two hours) and divide it into four parts. Roll each part out to a rectangle about 11 x 5 inches and one quarter inch thick (use extra flour if necessary). Spread about 1/3 cup of filling on one section of the dough. Then fold over each side to make a seam. Using two metal spatulas, turn the dough with the seam side down.

Place the rolled dough on a baking sheet. Repeat with the other three sections of dough. Bake at 325 degrees for 12 to 15 minutes. Cool, then cut each roll into six cookies.

Makes 24 fig newtons.

Fig Jam

with liquid pectin
4 cups crushed figs (about 3 pounds figs)
½ cup lemon juice
7½ cups sugar
1 pouch liquid pectin
Yield: About 9 half-pint jars

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe figs; remove stem ends. Crush or grind fruit.
To make jam. Place crushed figs into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in pectin. Skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.




Fig Jam

without added pectin
2 quarts chopped fresh figs (about 5 pounds)
¾ cup water
6 cups sugar
¼ cup lemon juice
Yield: About 10 half-pint jars

To Prepare Chopped Figs - Pour boiling water over figs; let stand 10 minutes. Drain, stem and chop figs.
To Make Jam - Sterilize canning jars . Measure and add ¾ cup water and sugar to figs. Slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot jam into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampeneded clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

FIG CAKE


3 eggs, white room temperature
1/2 c. butter
1 c. sugar
1/2 c. milk
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. almond extract

FILLING INGREDIENTS:

1/2 lb. dried figs, finely chopped
1/3 c. sugar
1/3 c. boiling water
1 tbsp. lemon juice

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In small bowl beat egg whites until soft peaks form, add 1/2 cup sugar and beat until fluffy. Sift together dry ingredients, add to butter mixture alternately with milk, ending with flour. Fold in egg whites. Add flavorings.

Divide batter evenly between 2 pans. Bake for 25 minutes or until tester comes out clean. Cool 10 minutes and remove from pans. Spread filling between layers. Frost sides and garnish with figs and chopped nuts if desired.

Filling: In top of double boiler mix together all ingredients in order given. Cook over boiling water until mixture thickens to spreading consistency while mixture is still hot spread between cooled cake layers.

FROSTING FOR FIG CAKE:

3/4 c. sugar
2 tbsp. & 2 tsp. water
1 egg white
1/2 tbsp. light corn syrup
Dash of salt
1/2 tsp. vanilla

Combine first 5 ingredients in top of double boiler, beat 30 seconds at low speed with electric mixer. Place over boiling water, beat constantly on high speed for 7 minutes or until stiff peaks form. Remove from heat. Add vanilla and beat 1 minute more.