Fig And Peach Salad Recipes

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.

PEACH FIG JAM

Steps:

• Slice or chop peaches and figs.
• Add all ingredients to a large saucepot or Dutch oven.
• Slowly bring the mixture to a boil over medium heat, stirringuntil the sugar has dissolved.
• Increase temperature to medium-high. Boil gently, stirringoften, until thickened or until jam reaches 8 degrees above boiling point (usuallyabout 220 degrees).
• Remove from heat. Ladle hot jam into prepared jars, leaving ¼inch head space.
• Wipe the lip of each jar with a damp paper towel and topwith two-piece lids.
• Process in water bath for 10 minutes. Remove and let coolcompletely.

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.