Fig and Onion Spread

Fig and Onion Spread

PREP TIME: 10 MINUTES
COOK TIME: 35 MINUTES
SERVINGS: 24

Recipe courtesy of All Recipes

Recipe courtesy of All Recipes

INGREDIENTS

  • 2 cups chopped fresh figs
  • 1/4 cup olive oil
  • 1 large red onion, chopped
  • 1/4 cup aged balsamic vinegar
  • 2 tablespoons white sugar, or to taste, optional

DIRECTIONS

  • Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
  • Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached.
  • Serve warm or chilled, and enjoy!

NOTES: THIS SPREAD IS PERFECT ON CRACKERS OR SLICED BAGUETTE WITH CHEESE!


Fig Crumb Bars

Fig Crumb Bars

PRE HEAT OVEN TO 375*F
PREP TIME: 45 MINUTES
TOTAL TIME: 3 HOURS 30 MINUTES
SERVINGS: 16

Recipe courtesy of Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • Unsalted butter, at room temperature, for the baking pan

For the filling:

  • 10 ounces stemmed and quartered, fresh figs, about 2 cups
  • 1/4 cup packed dark brown sugar
  • 2 strips orange zest, plus 2 tablespoons orange juice
  • 1/4 teaspoon salt

For the crust and topping:

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold, unsalted butter, cut up
  • 1 large farm egg

DIRECTIONS

  • Heat oven to 375*F. Line the bottom and sides of an 8-inch square baking pan with aluminum foil; butter the foil.
  • Make the filling: In a small saucepan, combine the figs, brown sugar, orange zest, and 1/2 cup water. Cook over medium heat, stirring occasionally, until the figs are tender and most of the liquid has been absorbed, 12 to 14 minutes. Remove and discard the zest.
  • Transfer the fig mixture to a food processor, add the orange juice and salt, and process until smooth. Transfer to a medium bowl and let cool to room temperature.
  • Make the crust and topping: In a second medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Using a fork or a pastry cutter, mix in the butter and egg until a crumbly mixture forms.
  • Make the bars: Transfer the flour mixture into the prepared pan, pat down evenly, and spread the filling over it. Crumble the remaining flour mixture on top, leaving large clumps. Bake until pale golden, 55 to 60 minutes; let cool completely on a wire rack. Lift the bars out of the pan, using the foil to help, and cut into 16 2-inch bars.
  • Enjoy!

NOTES: TO STORE, KEEP BARS AT ROOM TEMPERATURE, BETWEEN SHEETS OF WAX PAPER IN AN AIRTIGHT CONTAINER, FOR UP TO 5 DAYS.