Fig Orange Apple Spread Food

HASSELBACK APPLES WITH FIGS

Steps:

• Preheat the oven to 400 degrees F. Butter a 2- to 3-quart baking dish. Halve the apples; cut out the core and place flat-side down. Using a sharp knife, make slits in each apple half about 1/4 inch apart; do not cut through to the bottom. Place the apples flat-side down in the prepared baking dish.
• Combine 2 tablespoons each butter and brown sugar in a bowl and mash together with a fork; spread the mixture over the tops of the apples. Cover with foil and bake until just tender, 20 to 25 minutes. Meanwhile, combine the remaining 2 tablespoons brown sugar with the flour, lemon zest, salt and the remaining 1 tablespoon butter in a bowl until clumpy.
• Uncover the apples and carefully insert the fig slices into the slits in the apples; sprinkle with the flour mixture. Bake, uncovered, until the topping is golden brown and the apples are tender, 20 to 25 more minutes.
• Combine the honey with the vanilla bean, cinnamon stick and 2 tablespoons water in a small skillet over medium-low heat. Bring to a simmer, stirring occasionally, and cook until the honey is infused, about 5 minutes. Remove from the heat; discard the cinnamon stick and vanilla bean and stir in the pomegranate seeds. Transfer the apples to plates and serve with ice cream and the pomegranate syrup.

FIG AND APPLE OATMEAL CRISP

Steps:

• Preheat oven to 350°; lightly butter a shallow 13x9 inch baking dish or a deep pie plate; set aside.
• Spread the almonds in an ungreased baking pan; bake until lightly toasted, 8-10 minutes; let cool.
• Combine ¼ cup brown sugar and 2 tablespoons flour in a big bowl; add in the apples, figs, and crystallized ginger; toss to combine.
• Spread the mixture in the prepared baking dish.
• Combine the oats, remaining ½ cup brown sugar, the remaining 1/3 cup flour, ground ginger, and salt in a big bowl; stir to combine.
• Add in the butter; work it into the mixture using a pastry blender until the mixture is crumbly; sprinkle the oatmeal mixture evenly over the apple mixture.
• Bake 45-55 minutes until the crumbs are well browned and the apples are tender.
• Serve lukewarm or at room temperature, with a scoop of ice cream.

PORK TENDERLOIN WITH FIG-ORANGE GLAZE

Steps:

• In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours., For glaze, in a large saucepan, combine the broth, brown sugar, molasses, vinegar and seasonings. Stir in orange and figs. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until figs are tender. Stir in water; cool slightly. Transfer to a blender; cover and process until smooth., In a large nonstick skillet, brown pork in oil on all sides. Spread with half of fig-orange glaze. Place pork on a rack in a shallow roasting pan lined with foil., Bake at 350° for 20-25 minutes or until a thermometer reads 145°, basting occasionally with remaining glaze. Let meat stand for 5 minutes before slicing.

ORANGE ROSEMARY FIG JAM

Steps:

• Mix the 1/4 cup sugar and pectin together.
• In a large, deep, nonreactive saucepan, toss all ingredients and bring to a boil, stirring until the sugar is completely dissolved. Cooking over high heat, stirring, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes. Remove rosemary and discard.
• Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
• Or.
• Place in sterilized Ball jars, leaving 1/4-inch head space.
• Wipe rims and adjust caps.
• Process half-pints and pints 10 minutes.
• in hot-water bath covering with 2 inches of water.
• Turn flame off and remove lid let sit 5 minutes.
• Remove jars and cool for 12-24 hours.
• You can remove rings and wipe jars.
• Store in a cool dark place.
• Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
• Altitude times.
• 1,000-3000 for 5 minutes.
• 3000-6000 for 10 minutes.
• 6000-8000 for 15 minutes.
• 8000-10,000 for 20 minutes.