Baked Figs And Pears Food

PEAR AND FIG TART

Steps:

• Preheat oven for 350°F.
• Roll out pie-crust dough and place inside a lightly greased and floured tart pan. Push dough against edges and into the corners of pan; remove and discard excess.
• Spread chèvre evenly across the bottom.In a small mixing bowl, toss pears, figs, honey, oil, rosemary and salt.
• Using your hands, arrange pears and figs over chèvre, first layering pears along the outer edge and adding figs as you move inward. Brush entire top of tart with remaining honey-herb mixture; sprinkle Feta on top.
• Bake for 22 to 25 minutes, until crust is golden brown.
• Let cool. Remove from pan, garnish with more Feta, cut into slices and serve.

BAKED VANILLA PEARS WITH FIGS

Steps:

• Heat oven to 400 degrees. Split vanilla bean lengthwise and set one half aside. Scrape seeds from other half into a small saucepan, and add the pod, 1/4 cup sugar, and the water. Bring to a boil, then simmer 10 minutes to infuse vanilla flavor into syrup. Strain and set aside.
• Peel pears, and cut in half lengthwise, leaving stems on. Cut out core, scooping out a little extra flesh. Trim off a little flesh on round side so that halves will lie nicely on a plate.
• In a large saute pan over medium heat, melt butter. Add remaining 2 tablespoons sugar, and stir until melted. Add pears, cut side down, and cook until brown, shaking pan occasionally. Turn over and cook a few minutes more. Transfer to a baking dish, and pour vanilla syrup over pears. Add other half of vanilla bean. Slice figs lengthwise and put 1 or 2 slices in center of each pear. Spoon a little syrup over figs and bake until soft and tender, about 30 minutes, depending on ripeness of pears. Serve hot or warm.

WHITE CHOCOLATE PEAR AND FIG MORNING BREAD

Steps:

• Warm the milk in a saucepan on low heat to just warm. Stir in the sugar and yeast and set aside until bubbly and foamy, about 5 minutes.
• Whisk together the flour and salt in a large bowl and create a well. Stir in the yeast mixture, and then knead the dough in the bowl until smooth, 4 to 5 minutes. Add the white chocolate chips, figs and pears and knead a bit more to evenly distribute. Place in a greased bowl, cover and set aside to rise until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F.
• Punch down the dough and lightly knead again. Turn into a greased 10-by-5-inch loaf pan. Allow to rise in the pan for 30 minutes more. Bake the loaf in the oven until the internal temperature reads about 190 degrees F, about 45 minute. Allow to cool about 5 minutes. Turn out onto a cooling rack to cool completely. Slice and Serve.

CITRUSY ROAST CHICKEN WITH PEARS AND FIGS

Steps:

• Peel 2 of the garlic cloves, and finely grate or mash to a paste. Grate 1 teaspoon zest from the orange (reserve zested orange and remaining garlic clove for serving).
• In a small bowl, combine garlic and zest with 1 tablespoon finely chopped rosemary, salt and pepper.
• Place chicken on a 13-by-17-inch rimmed baking sheet, and rub rosemary mixture all over chicken including underneath the skin and inside the cavity. Chill uncovered in the refrigerator for at least 4 hours and up to overnight.
• Heat oven to 450 degrees. Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes.
• Remove baking sheet from oven and carefully arrange pears and figs, cut-side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes.
• Transfer chicken to a cutting board to rest for 10 minutes before carving. Roast pears and figs another 5 to 10 minutes, if necessary, until they are caramelized and tender.
• Cut the white pith off the orange, then cut out orange segments into bite-size pieces. Finely grate or mash the remaining garlic clove.
• To serve, transfer figs, pears and chicken to a platter. In the pan with chicken juices, toss orange segments, remaining garlic clove, and a drizzle of sherry vinegar; taste and season with flaky sea salt, if needed. Spoon oranges and pan juices over chicken and fruit on platter, and top with chopped parsley and more flaky sea salt.

ROASTED SPICED PEARS AND FIGS WITH ALMONDS

Steps:

• Preheat oven to 450°F.
• In an ovenproof 10-inch heavy skillet toast almonds in one layer in middle of oven until golden, about 5 minutes, and transfer to a bowl.
• Halve pears lengthwise and cut each half into 3 wedges, discarding cores. Quarter figs lengthwise.
• In skillet melt sugar and butter over moderate heat, stirring occasionally, until sugar is melted completely and remove skillet from heat. With a knife halve vanilla bean lengthwise and scrape seeds into butter mixture. With a wooden spoon stir in vanilla pod, cinnamon, allspice, pears, and figs until coated and roast in middle of oven 20 minutes, or until pears are just tender. Remove pod and with spoon stir in almonds until coated well.
• Serve fruit mixture warm with sour cream.

BAKED FIGS AND PEARS

Steps:

• Place all the fruits in a bowl. Add the sherry, sugar and orange juice and toss to combine. Cover and stand overnight.
• Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a baking dish.
• Put the fruit and liquid into the baking dish. Add the star anise.
• Cover and cook for 30-40 minutes, until the liquid is bubbling and the fruits are very soft. Remove from the oven and cool slightly.
• Spoon onto a serving plate and serve warm.

FIG AND PEAR CRUMBLE

Steps:

• Remove the stems from the figs; quarter the figs. Place figs in a small bowl; add hot water to cover. Let stand 20 minutes; drain and set aside.
• Place the pear wedges in a large bowl. Sprinkle with 1/3 cup sugar, melted butter, 1 tbsp flour, salt, and 1/4 tsp cinnamon; toss well.
• Spoon the pear mixture into a buttered 8 inch square baking dish; arrange the figs on top of the pear mixture. Set aside.
• Combine 1 cup flour, brown sugar, 1/4 cup sugar, and 1/4 tsp cinnamon in a medium bowl; stir well. Cut in 1/3 cup butter with a pastry blender until the mixture is crumbly; sprinkle over the figs and pears.
• Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with whipped cream or ice cream.

CHICKEN BREASTS WITH PEARS AND DRIED FIGS

Steps:

• *NOTE: If using feta, it is high in sodium, so you may want to adjust the amount of salt indicated in the recipe. Also, the directions did not say to peel the pears, but I did anyway.
• In a small bowl, mix together the cheese, fresh herb and garlic. Place 2 rounded tablespoons of the mixture onto the center of each pear half.
• In a blender or food processor, puree the chicken broth, figs, balsamic vinegar and sugar until smooth. (You may have to do this in batches.).
• Pour the chicken broth mixture into a strainer over a bowl. Using a spatula, press the liquid through the strainer into the bowl. Discard the solids.
• Pour HALF of the fig sauce into a 13 x 9-inch baking pan. Place the chicken breasts over the sauce in the pan. Sprinkle with salt and pepper.
• Now take a filled pear half and place cut side down (that means the filled half is placed cut side down) over each chicken breast. Drizzle with the remaining fig sauce.
• Preheat oven to 375 degrees.
• Cover baking dish with foil and bake in oven for 20 minutes.
• Remove the foil and continue baking, basting the chicken occasionally, for approximately 30-40 minutes or until the internal temperature of the chicken reaches 160 degrees.
• Cut chicken breast and pear in half to serve. Spoon fig sauce over pear. Garnish with cut up figs and sprigs of herbs.