9:19 AM 6/29/98
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Title: Bunuelos de Higos (Fig Fritters)
 Categories: Desserts, Fruits
    Yield: 24 Figs

   24    Firm ripe figs
    2    Eggs, separated
  5/8 cup  Milk
    1 tb Oil
    1 pn Salt
         Grated lemon rind
 41/2oz Flour
    1 tb Sugar
         Oil for frying

Wash and dry the figs. If they are large, halve or quarter them. In a
bowl beat the egg yolks with the milk, oil, salt and lemon rind. Stir
in the flour and sugar and combine well. Refrigerate the batter for 2
hours. Beat the egg whites until stiff  and fold them into the
batter. Dip the figs into the batter and fry them in deep, hot oil
until golden brown. Drain breefly and sprinkle with sugar. Apricots,
bananas and other fruit can be prepared in the same way.
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Fig Tart with Cornmeal Crust
Yields: 8 to 10 servings

6 tablespoons unsalted butter, slightly softened
1/2 cup granulated sugar
2 large egg yolks
1 cup all-purpose flour
1/3 cup yellow cornmeal, preferably stone-ground
1/2 teaspoon salt
Nonstick cooking spray, or unsalted butter
4 ounces cream cheese, softened
1/2 cup crhme franche
1 1/2 tablespoons confectioners' sugar
1 pint black or purple figs, stemmed and quartered
1/4 cup fig or red-currant jam
2 tablespoons red wine

 Cream together the butter and granulated sugar in bowl of an electric
mixer, about 2 minutes. Add yolks, and mix just to combine. Whisk together
the dry ingredients, and add to the yolk mixture; mix just until it comes
together loosely. Transfer the dough to plastic wrap, press together, and
transfer to the refrigerator to chill for at least 30 minutes, until firm.
Prepare a 4 1/2-by-14-inch rectangular fluted tart tin with cooking spray
or butter. Roll out the dough between two pieces of plastic wrap to about
1/8-inch thickness. Discard the top plastic wrap, and gently invert dough
over the prepared tart tin. Discard the remaining piece of plastic wrap.
Press the dough into tin, and trim so the dough is flush to edges. Repair
tears or cracks on the dough by pressing together dough with your fingers.
Place in the refrigerator to chill for about 30 minutes.
Heat oven to 350!. Prick the crust several times with a fork, and bake on
the middle rack of oven until the crust begins to color, 15 to 20 minutes.
Remove from oven, and transfer to a wire rack to cool completely. When cool,
remove from the pan. Place on a serving platter or board.
Place the cream cheese in the bowl of an electric mixer, and beat until
smooth. Add the crhme franche and confectioners' sugar, and beat until
mixture is smooth and fluffy, about 2 minutes. Transfer to the refrigerator
to chill for 30 minutes. Spread the filling into the cooled crust, and
arrange the figs on top, pressing them in slightly.
To make the glaze, combine the jam and wine in a small saucepan. Set over
medium-high heat, and bring to a boil, stirring frequently. Reduce heat, and
simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly,
and brush warm glaze over figs with a pastry brush. Chill the tart in the
refrigerator if not serving right away. Serve within several hours.
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Fig Ice Cream

This ice cream has a delicate and subtle flavor. If fresh figs are not
available then use dried figs that have been reconstituted in warm water. It
will make a stronger flavored ice cream, but equally delicious.
Serves: 6

1 lb (450 g) fresh, ripe figs or
dried figs to equal 1 lb. after soaking in warm water for 2 hours
2/3 cup granulated sugar
2 cups milk

Wash the figs and remove the tough tips of the stems. Do not peel the figs.
Put all ingredients in a blender or food processor and process until creamy
and thoroughly combined. Transfer to the tub of an ice cream maker and
freeze according to the manufacturer's instructions.
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Fig Bars
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups diced figs
1 cup coarsely chopped nuts
2 eggs
1 cup dark brown sugar (packed)
1/4 cup salad oil
1 teaspoon vanilla

Mix flour, baking powder, and salt; add figs and nuts.  Beat eggs well, 
beating in sugar, oil and vanilla.  Stir into floured mixture; mix well.
Spread batter evenly into greased and floured 13x9x2 pan.  Bake at 350 degrees 
for 25-30 minutes.  Cool slightly; cut into bars.
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