It's not really a big secret how much I like figs (paging Captain Obvious). But of all the fig recipes you've seen me post, they have all been fresh figs! In all honesty, that's not very practical (not everyone asked for fig trees for Christmas).
Have you given dried figs a chance? I'm so glad I did! I entered the Valley Fig recipe contest which requires the use of the dried version. While they as not be as gorgeous as the fresh figs, the taste is still there and the consistency is perfect for some recipes.
What I chose to enter was a riff on a 'raisin pie'. The myth of the delicious raisin pie in my house started after a family member had a taste test in Amish country Pennsylvania. Yes, raisin pie. They said it was downright amazing. So I got to work to replace one dried fruit for another and pair it with the right spices.
Fig Pie with Orange Cream
- 2 cups dried figs, quartered
- water, to cover figs
- 1/2 cup packed brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1 tablespoon distilled cider vinegar
- 1 tablespoon butter
- 1 9 inch crust pie
- Cut figs into quarters, removing any hard stems. Place in a container and cover with water. Refrigerate overnight.
- Drain some water and place figs and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot figs. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar,vanilla, and butter. Cool slightly.
- Puree filling to break up fig skins. An immersion blender is the perfect tool.
- Turn filling into a pastry lined pan.
- Bake at 380 degrees F 20 minutes.
Top with orange zested whipped cream and enjoy this delicious dessert! Have you seen dried figs in your grocery?
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.