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Fig Galette ala Glen Park

 

 

This space has printed several luscious recipes for fresh figs, which help to transition from summer to fall. Here is yet another delicious dish to pleasure your palette

 

A recipe by Glen Park, Senior Clinical Director at Target Health Inc.

 

Fresh figs are a great delight for late summer, whether raw or cooked as in this fig galette. This recipe is based on a recipe from Bon Appetit magazine October 1998. A galette is basically a rustic tart where the sides of the tart are free form.

 

For crust

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup chilled solid vegetable shortening, cut into small pieces
  • 5 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons (about) ice water

 

For filling

  • 1 pound fresh ripe figs (about 10), quartered
  • 2 tablespoons raspberry jam
  • 1 tablespoon Chambord liqueur
  • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
  • Demerara (or other natural brown sugar) for sprinkling

 

Make crust:

Mix flour and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Mix in water 1 tablespoon at a time just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.

 

Preheat oven to 425°F. Roll out dough between 2 layers of plastic wrap to 12-inch round. Remove top layer of plastic. Invert dough onto unrimmed baking sheet. Remove top layer of plastic.

 

Make filling:

Heat raspberry jam in a small saucepan with the Chambord. Bring to a boil for 5 minutes or until thickened. Let the jam cool to room temperature and spread onto the dough on the baking sheet, leaving a 2-inch border around edges. Arrange figs in concentric rows over the jam. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush dough border with egg mixture. Sprinkle border with sugar.

 

Bake galette until crust is brown and filling bubbles, about 35 minutes. Transfer baking sheet to rack and cool galette slightly, about 20 minutes. Slide spatula under all sides of crust to free galette from baking sheet. Using large tart pan bottom as aid, transfer galette to platter. Serve warm or at room temperature.

 

To serve with this galette we suggest your favorite coffee or tea.

 

 

To Glen’s recipe we add one more and then say goodbye to figs until the end of next summer or early fall

 

Easy Poached Figs

 

Here’s another fig recipe, that’s quick and easy to put together, if you can still find some fresh figs. The season is slipping by.

 

Poached Figs With Blackberries

 

 

For an easy dessert, try poaching figs in the slow cooker. The figs simmer in a strained blackberry puree, turning them a pretty purple. You could also use a blueberry puree. To make a fresh fruit puree, simply wash and then dry your fresh fruit with paper towel, put into a food processor and pulse. Scoop the fruit out of the food processor and into your slow-cooker. You can add a little port wine or your favorite liqueur (to your taste) to the puree and stir. Then poach the figs slowly for about 30 to 45 minutes. Serve warm with a dollop of crème fraiche or vanilla ice cream and use the sauce to spoon over the dessert either before or after you add the crème fraiche or vanilla ice cream.

 

Because figs go so well with cheese, another serving option is, once the figs are poached, place all of the figs in an oven-proof serving dish. Now add a generous amount of brie over the figs, with the sauce spooned over, and put into a preheated oven (350) for a few minutes until the brie has started to ooze over the figs. Serve warm at once.

 

Serve with your favorite coffee or tea. You might enjoy some amaretto liqueur and biscotti

Enjoy!

 

 

 

Amaretto Cheers!

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