Drunken Stuffed Figs Food

BACON-WRAPPED STUFFED FIGS

Steps:

• Position an oven rack in the center of the oven, and preheat the broiler. Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside.
• Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture.
• Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.
• Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.

DRUNKEN STUFFED FIGS

Steps:

• Using a marinade injector baster, inject figs with about 1 tablespoon cognac, dividing the amount equally amongst the figs. Chill in the refrigerator while preparing remaining ingredients.
• In a medium bowl, blend remaining cognac, mascarpone cheese and 3/4 of the confectioners' sugar. Chill in the refrigerator while preparing remaining ingredients.
• In a blender or food processor, mix toasted hazelnuts, mint leaves and remaining confectioner' sugar. Place the mixture in a medium bowl.
• Remove stems from figs, and cut in half lengthwise. Fill halves with equal portions of the cognac and mascarpone cheese mixture. Roll in the hazelnut mixture. Arrange on a medium serving platter, cheese side up, and chill in the refrigerator until serving.

DOLCELATTE-STUFFED FIGS

Steps:

• Remove the hard core from the dried figs. Cut a pocket in each with the point of a knife, then stuff each pocket with ½ tsp dolcelatte cheese.
• Cut the prosciutto in half lengthways, then wrap up each stuffed fig into a little parcel. Serve scattered with a small handful chopped parsley if you have it.

STUFFED FRESH FIGS

Steps:

• Mash the ripest fig on a plate with the honey, using a fork; set aside.
• Trim stems from remaining figs with a sharp knife, then cut a deep "X" in the top of each, making sure not to cut all the way through to the bottom. Gently spread each fig apart with your fingertips to make "petals."
• Combine ricotta cheese and almonds in a small bowl. Press mashed fig mixture through a sieve into a cup with the back of a spoon.
• To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with fig honey.

DRUNKEN FIG JAM

Steps:

• Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
• Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
• Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
• Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

DRUNKEN FIG JAM

Steps:

• Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.
• Cut peel into matchstick-size strips (about 3 tablespoons).
• Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
• Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.
• Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes.
• Remove from heat.
• Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
• Remove any air bubbles.
• Wipe jar threads and rims with clean damp cloth.
• Cover with hot lids; apply screw bands.
• Process jars in pot of boiling water 10 minutes.
• Cool jars completely.
• Store in cool dark place up to 1 year.