PECORINO ROMANO WITH APPLES AND FIG JAM
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring the mixture up to a simmer. Turn off the heat and let sit for 10 minutes. Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed. Set aside.
- Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.
- Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve.
- In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
FIG APPLE JAM
Make and share this Fig Apple Jam recipe from Food.com.
Provided by Sharon123
Categories Apple
Time 45m
Yield 6 8 oz. jars
Number Of Ingredients 7
Steps:
- Put figs, apples, orange and lemon rinds through food processor or chop fine with knife.
- Place in heavy kettle.
- Add water.
- Boil for 10 minutes, reduce to simmer and cook 10 minutes more.
- Add sugar and salt.
- Mix well with spoon and simmer for an additional 20 minutes, stirring often.
- Add fruit juice; mix well.
- Pour into hot sterilized jars.
- Seal and keep in a cool place.
Nutrition Facts : Calories 513.1, Fat 0.5, SaturatedFat 0.1, Sodium 33.4, Carbohydrate 132.5, Fiber 5.6, Sugar 120.9, Protein 1.6
SPICED FIG PRESERVES
Categories Condiment/Spread Food Processor Fruit Ginger Lemon Fig Fall Edible Gift Simmer Candy Thermometer Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Finely chop lemon in processor. Add figs. Using on/off turns, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add 2 1/4 cups sugar, cinnamon stick, 2 1/4 teaspoons minced ginger and 1/8 teaspoon ground cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes. Discard cinnamon stick. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months.
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