Saturday, October 5, 2013

DIY Figgy Newtons & Preserved Figs

These will not mesh with the luau theme of my aunt's party this weekend,  but 'tis the season.  And if we can control ourselves from eating them all, here's what we'll bring:

Figgy Newtons
1 stick cold butter, cubed
1/3 cup evaporated cane sugar
1 egg
1 teaspoon vanilla
1 tablespoon orange zest
1 1/2 cup whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon sea salt
3 cups fig preserves (recipe follows)

Drain figs from their syrup (I'm reducing the syrup to save for another recipe). Puree figs into a thick paste.  Return figs to stove and simmer, stirring, to a thick jam consistency.

In a large bowl, cream butter & sugar together.  Add egg, vanilla, and zest and combine.  Add flour, baking powder, and salt and stir until well combined.

Using lots of flour for dusting, roll out dough into long stripes about 3-4 inches wide, 1/4 inch thick.  Spread fig paste and fold dough in half lengthwise and seal dough by pressing together along the edges.  Cut into squares and bake on parchment on cookie sheets at 350 degrees for 25 minutes until cookies begin to brown.

Fig Preserves
2 cups filtered water
6 cups evaporated cane sugar
9 inches of cinnamon stick
a lemon, seeded, quartered, sliced thin
1/4 orange, seeded, sliced thin
8 cups (36 ounces) fresh figs from my mom's neighbor's tree, washed & destemmed

Combine water, sugar and cinnamon in a pot and bring to a boil.  Reduce heat to low and add figs and citrus slices.  Cover and cook 45 minutes.

If not using right away, can by filling sterilized jars, leaving 1/4 inch head space, add lids and rings (not too tight).  Boil jars for 15 minutes on a canning rack.  Remove from water bath and let sit, undisturbed overnight.

(adapted from HGTV recipes)

No comments:

Post a Comment