Fig And Raspberry Cobbler Food

FIG COBBLER

Steps:

• Chop the figs about 3 hours before making the cobbler and put 1/2 cup sugar on them and cover them in the fridge.
• Melt the stick of butter in the bottom of a 6-8 inch baking dish, mix flour, sugar, and milk, pour into the melted butter dish, then add the figs and stir it all up in the dish.
• Bake at 350 F until it just starts to brown. Approximately 30 to 40 minutes.
• Serve warm with some ice cream or eat just as it is.

RASPBERRY-FIG BARS

Steps:

• Make the dough: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Divide the dough in half and shape into two 2-by-6-inch rectangles. Wrap each rectangle in plastic wrap and refrigerate until firm, at least 1 hour.
• Meanwhile, make the filling: Combine the dried figs, jam and juice in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring frequently, until the juice is syrupy, about 25 minutes. Let cool slightly, then transfer to a food processor and puree until smooth. Set aside to cool completely.
• Line a baking sheet with parchment paper. Lightly flour 1 piece of dough and roll it out between 2 sheets of parchment paper into a 4-by-12-inch rectangle. Repeat with the remaining dough. Refrigerate until firm, about 30 minutes.
• Remove the top pieces of parchment and trim the edges of the dough rectangles. Spread the filling lengthwise down the center of each dough rectangle in a 2-inch-wide strip. Brush the long edges lightly with the beaten egg. Fold 1 long side of dough over the filling, then fold over the other long side; press gently to seal. Place both logs seam-side down on the prepared baking sheet, a few inches apart, and refrigerate until firm, about 30 minutes.
• Preheat the oven to 375 degrees F. Bake the cookie logs until golden brown, rotating the pan halfway through, about 20 minutes. Let cool 15 minutes on the pan. Transfer the logs to a cutting board; slice into 1-inch pieces and transfer to racks to cool completely.

RASPBERRY COBBLER

Steps:

• Make the filling: Preheat oven to 375 degrees. Mix together raspberries, granulated sugar, cornstarch, and salt. Pour into a 9-inch square baking dish (2 inches deep).
• Make the biscuit topping: Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring just until cream is absorbed (there should be lots of loose pieces).
• Turn out dough onto a clean surface, and knead once or twice, gathering loose bits into ball. Pat dough to a 1 1/4-inch thickness. Cut into 9 rough squares, and place them on top of filling. Brush with cream, and sprinkle with sanding sugar.
• Bake cobbler until bubbling in center and biscuit topping is golden brown and cooked through, about 1 hour (loosely tent with foil if biscuit topping gets too dark). Let stand at least 30 minutes before serving.

RASPBERRY COBBLER

Steps:

• In a mixing bowl, toss the raspberries with the sugar and lemon juice.
• Spread berries out into a buttered 10x6 inch baking dish.
• Dot with 2 tablespoons butter.
• In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
• Drop spoonfuls of dough over fruit.
• Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
• Serve warm with whipped cream.

FIG AND RASPBERRY CLAFOUTIS

Steps:

• Preheat oven to 400 degrees F. Arrange the fresh figs, cut side up, in a buttered 2-quart baking or gratin dish. Sprinkle the dried figs and raspberries around and on top of the fresh figs. Set aside. In a blender or food processor, combine the flour, 1 1/4 cups of the cream, the sugar, eggs, and salt. Process until well-mixed, about 30 seconds. Pour the batter over the fruit. Sprinkle the top with the sliced almonds. Bake in the middle of the oven until the top is golden and the batter is slightly firm to the touch, 25 to 30 minutes. Transfer the pan to a rack and let it cool for 15 minutes. In the meantime, combine the remaining 1-cup cream with the confectioners' sugar and the vanilla, and whip until soft peaks form. Spoon the clafoutis onto individual plates, and serve with whipped cream.

RASPBERRY AND FIG GRATIN

Steps:

• Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm.

FIG AND RASPBERRY CROUSTADES

Steps:

• Make the Croustades: Place dough on a lightly floured work surface; lightly flour dough. Using a rolling pin, press the dough firmly in parallel strokes close to one another. Continue pressing with rolling pin, adding a pinch of flour to dough between strokes, until dough becomes more malleable.
• Continue rolling dough back and forth without rolling over the ends (which may make ends thinner and stick to surface). Turn dough 90 degrees, and continue rolling in the other direction; roll dough, changing directions as necessary, into a 15 1/2-inch square. Carefully transfer dough to a large baking sheet and cover loosely with plastic wrap; transfer to refrigerator and chill until firm, about 15 minutes.
• Using a sharp pizza wheel, trim edges of dough and cut into nine 5-inch squares. Fold each square of dough, corner to corner, to form a triangle. Using the pizza wheel, make a cut over the fold on both sides about 1/2 inch from the edge of the triangle.
• Unfold triangles back into squares. Pierce the inner squares at 1/2-inch intervals using the tines of a fork. In a small bowl, whisk together egg and salt; brush inner squares lightly with egg mixture.
• Fold the outer corners of each square over to the opposite inside corners, one at a time.
• Using a floured fingertip, press the borders down and indent the sides of each croustade at 1/4-inch intervals with the dull side of a paring knife. Place croustades on a parchment-paper-lined baking sheet; chill until firm, or cover and chill overnight.
• Preheat oven to 375 degrees with a rack set in the center of the oven. Bake croustades until well risen and deep golden, 25 to 30 minutes. Remove croustades from baking sheet and remove some of the puff pastry layers from the center by loosening the sides of the inner squares with a fork and lifting out, also removing any unbaked dough in the process. If you would like to use the removed layers as covers for the filling, return them to baking sheets along with the croustades; return to oven until centers have cooked through, about 5 minutes. Transfer to a wire rack to cool.
• Make the Creme Anglaise: In a medium saucepan, whisk together milk, cream, sugar, vanilla bean, lemon zest, and cinnamon stick; bring to a boil over low heat. Meanwhile, set a fine-mesh strainer over a medium bowl; set medium bowl in a larger bowl prepared with an ice-water bath. Whisk yolks in another medium bowl.
• Using a slotted spoon, remove vanilla bean, lemon zest, and cinnamon stick from boiling milk mixture; discard. Whisk 1/3 of the milk mixture into the bowl with egg yolks. Return remaining milk mixture to a boil and, while whisking, gradually add egg yolk mixture to saucepan. Continue whisking until mixture thickens slightly, about 15 seconds.
• Remove from heat and pour through strainer set over prepared bowl. Continue whisking mixture until it cools slightly, about 30 seconds. Let stand until completely cooled. Transfer creme anglaise to an airtight container and keep refrigerated until ready to use. This can be done up to 1 day in advance.
• Make the Fig and Raspberry Filling: Stem, peel, and chop figs, reserving 5 whole figs to finish croustades, and place them in a large bowl. Add raspberries, reserving 18 to finish croustades. Cover and set aside at room temperature. This can be done up to 1 day in advance.
• Heat jam in a small saucepan over low heat, stirring occasionally, until it comes to a boil. Let jam reduce slightly, about 5 minutes. Transfer to a bowl to cool for at least 15 minutes.
• Fold the cooled jam into the fig and raspberry mixture. Place croustades on individual plates. Spoon the mixture into the center of each croustade. Halve remaining figs; top each croustade with a fig half, cut side up, and reserved raspberries. Spoon some of the creme anglaise onto the plate and serve immediately.

FIG AND RASPBERRY GALETTE

Steps:

• Mix flour and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Mix in water 1 tablespoon at a time just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
• Preheat oven to 425°F. Roll out dough between 2 layers of plastic wrap to 12-inch round. Remove top layer of plastic. Invert dough onto unrimmed baking sheet. Remove top layer of plastic.
• Combine figs and 3 tablespoons sugar in large bowl; toss to coat. Toss raspberries with 1/2 tablespoon sugar in medium bowl. Arrange figs in concentric rows over dough on baking sheet, leaving 2-inch border around edges. Sprinkle raspberries over figs. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush dough border with egg mixture. Sprinkle border with 1/2 tablespoon sugar.
• Bake galette until crust is brown and filling bubbles, about 35 minutes. Transfer baking sheet to rack and cool galette slightly, about 20 minutes. Slide spatula under all sides of crust to free galette from baking sheet. Using large tart pan bottom as aid, transfer galette to platter. Serve warm or at room temperature.

RASPBERRY & REDCURRANT COBBLER

Steps:

• Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off - this will make them nicer to eat.
• Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.
• To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.
• Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.

FIG & RASPBERRY CRUMBLE CAKE

Steps:

• Heat oven to 180C/160C fan/ gas 4. Grease and line the base of a 20cm springform cake tin. Make the crumble topping by rubbing the flour and butter together with your fingertips until you have a crumbly mixture. Stir in the sugar.
• For the cake, cream the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Beat in the vanilla. Sift the flour and add the almonds and baking powder. Fold in 1 large tbsp of the flour mixture into the batter, then add the rest, alternating with the yogurt.
• Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds.
• Bake in the oven for 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean (check it after 1 hr). Leave in the tin for about 15 mins, then run a palette knife around the outside of the cake, carefully unclasp the surround, remove the base and the parchment, and slide the cake onto a serving plate. Serve with crème fraîche.