Fig And Peach Salad Food

FIG AND PEACH SALAD

Steps:

• 'Dice the dried figs into 1/2 pieces. Place in a clean jar with the balsamic vinegar and marinate for at least 2 hours up to one week.
• Peel and slice the ripe peaches and set aside.
• Dice the Muenster cheese into 1/2 inch pieces and set aside.
• Wash and dry the Romaine. Place the Romaine head on a cutting board using an East/West orientation. Slice the Romaine North to South into 1" strips.
• Assembling the salad:.
• Divide Romaine strips among 4 salad plates, tossing lightly.
• Arrange sliced peaches on each salad. Lightly season with cayenne pepper.
• Remove marinated figs from the balsamic vinegar and distribute over the peach slice. Reserve the vinegar.
• Distribute Muenster cheese dice evenly among the salads.
• Using reserved fig balsamic vinegar and olive oil make a dressing. I find that 4 parts olive oil to 1 part balsamic is about right for my family. Reserve the dressing you don't need for later in the week, adding some herbs if you care to.
• Dress the salad lightly and finish with the pine nuts which may be toasted if you like.

FIG AND PEACH JAM

Steps:

• Pulse figs and peaches in a food processor and pulse 8 - 10 times. Leaving some chunks.
• Add all ingredients in a large heavy bottom saucepan. Cook over high heat stirring frequently to prevent scorching about 10-15 minutes or until full rolling boil.
• Stir in white sugar. Return to a full rolling boil. Boil hard for (3) minutes stirring constantly. Remove from heat and add Grand Marnier.
• Remove cinnamon stick and vanilla pod.
• Skim off foam. Ladle in hot sterilized jars, wipe rims and place lids and screw top on.
• Place in a hot water bath covering by 1 inch of water. Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool.
• Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature.
• Another way to check is to remove the ring and try to lift the lid. If it lifts up, it wasn't sealed properly. If the lid flexes, there is no seal, so store the jar in the freezer or refrigerator instead.

FRESH FIG AND PEACH CRUMBLE

Steps:

• Add the butter and 1/3 cup sugar to a large bowl.
• Using an electric mixer, beat about 3 minutes, or until well combined.
• Add in 1 cup flour and salt; beat on low speed just until the flour is incorporated; the mixture should be dry and crumbly.
• Scrape the flour from the bottom and edges of the bowl, pressing it into the pastry.
• The pastry should still be crumbly.
• Refrigerate the pastry until ready to use.
• Combine the peaches and figs in a big bowl.
• Add in the lime juice; toss to blend.
• In a smaller bowl, mix together the 2 tablespoons flour and 2 tablespoons sugar and the cinnamon; stir to blend.
• Sprinkle the cinnamon/sugar/flour mixture over the fruit.
• Fold gently, just to blend without crushing the fruit.
• Spoon the fruit into a lightly buttered 1 1/2 to 2 quart shallow dish.
• Sprinkle the cold pastry crumbs evenly over the fruit.
• Bake in a 350°F oven for about 35 to 40 minutes or the top is golden brown and the fruit bubbly.
• Let cool slightly.
• Sprinkle with powdered sugar and serve warm with ice cream.

PEACH AND FIG PRESERVES

Steps:

• Bring enough water to cover peaches to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits.
• In a large pot place sugar, vanilla pod and the seeds, figs, peaches, with optional cinnamon or ginger, lemon juice, zest and meat of lemon.
• Stir to release juices it will be thick. Simmer over low heat stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time.
• Remove vanilla and cinnamon.
• With an immersion blender blend fruit till chunky smooth.
• Add back the vanilla and cinnamon.
• As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot.
• When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
• To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
• Remove and discard bean and cinnamon.
• Pour into sterile jars and process 10 minutes.
• Optional for those that like it smoother without chunks you can blend the figs before adding to sugar or use an immersion blender while cooking.