- Dried Fig
- Iranian Figs are a good source of potassium, a mineral that helps to control blood pressure. Fig is high in iron, calcium, phosphorous, sodium, potassium, magnesium, manganese, chlorine, sulfurous, copper and vitamin A, B and C. Iranian dried fig is another kind of dried fruit which is very high in sugar (roughly 60%). Fig has a tasty, nutritious and energy booster fruit consumed fresh or dry. They are dried either naturally by exposure to the sun or by dehydrators to be consumed at any time of the year. Depending to the size, the figs are categorized in various groups but the main properties remain the same. It’s worth mentioning that dried fig has 5 times as much sugar as the fresh one.
- Now we want to give you some recipes with dried figs Hope you enjoy:*
- Fig bars
- dry fruits
- Rye pizza with figs, fennel, gorgonzola & hazelnuts
- For the dough
- active dried yeast 5g
- For the topping
- For the sponge
- For the icing
- To decorate
- Sticky toffee fig rolls
- For the pastry
- For the filling
Iranian Figs are a good source of potassium, a mineral that helps to control blood pressure. Fig is high in iron, calcium, phosphorous, sodium, potassium, magnesium, manganese, chlorine, sulfurous, copper and vitamin A, B and C. Iranian dried fig is another kind of dried fruit which is very high in sugar (roughly 60%). Fig has a tasty, nutritious and energy booster fruit consumed fresh or dry. They are dried either naturally by exposure to the sun or by dehydrators to be consumed at any time of the year. Depending to the size, the figs are categorized in various groups but the main properties remain the same. It’s worth mentioning that dried fig has 5 times as much sugar as the fresh one.
Now we want to give you some recipes with dried figs Hope you enjoy:*
cup butter or margarine, softened
cup granulated sugar
cup Gold Medal™ all-purpose flour
cup granulated sugar
cup boiling water
bag (9 oz) dried Mission figs, chopped (1 cup)
cup Gold Medal™ all-purpose flour
cup packed brown sugar
tablespoons cold butter (do not use margarine)
cup quick-cooking oats
cup chopped walnuts
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
- Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
- In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
- Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
For the dough
active dried yeast 5g
strong white flour 250g
’00’ flour 125g
rye flour 125g
semolina flour, for dusting
For the topping
large fennel bulb 1
small lemon juice 1/2
medium onions 2
a little extra virgin olive oil, for drizzling
dried figs 12
hazelnuts, halved and toasted 2 tbsp
- To make the dough, mix the yeast in a small bowl with 2 tbsp warm water and 1 tbsp strong white flour. Leave somewhere warm to ‘sponge’ for 20 mins or so (this dissolves and activates the yeast). Tip the three flours into a large bowl and make a well in the centre. Pour in the sponged yeast, 1 tsp salt, sugar, oil and 290ml warm water, and mix to form a wet dough. Knead for 10 mins until satiny and elastic, then put in a clean bowl, cover with a cloth and leave to double in size for 2 1/2 – 3 hrs.
- Quarter the fennel bulb lengthways and remove any tough outer leaves. Trim the base of each, thinly slice with a knife or mandolin, then put in a bowl with the lemon juice so it doesn’t turn brown.
- Heat the oil in a frying pan, add the onions and a pinch of salt, and fry over a medium heat for 7 mins. Add 1-2 tbsp of water, season with pepper, cover and cook on a low heat for 10 mins until softened. Add most of the fennel, along with the fennel seeds and seasoning, and cook for 3 mins, stirring every so often. If the mixture is still wet, uncover and bubble off any liquid.
- An hour before cooking, heat the oven to its highest setting and put a baking sheet or pizza stone in to heat. Tip the dough onto a lightly floured surface, knead it a little, then halve and roll each piece into a circle or rough square. Lift the dough and, while rotating, stretch with your fingertips until each piece is 30-32cm across and as thin as possible with a slightly thicker edge.
- Sprinkle two large baking sheets with semolina and put the pizza bases on them. Top each base with the cooked onion and fennel mix, then the pieces of raw fennel, leaving a 3cm border. Drizzle with a little olive oil. Put the halved figs on top and spoon on a little balsamic vinegar and a sprinkle of sugar. Grind over some pepper. Carefully slide the first pizza onto the heated baking sheet in the oven. Bake for 8-12 mins until the dough is golden and the figs caramelised. Halfway through the cooking time, dot the pizza with the cheese. Scatter on the toasted hazelnuts and any reserved fennel fronds. Repeat with the second pizza.
For the sponge
dried figs, chopped into small pieces 4
hot strong coffee or espresso 75ml
blanched hazelnuts 100g
slightly salted butter, very soft, plus a little for greasing 200g
light muscovado sugar 225g
plain flour 200g
baking powder 2tsp
vanilla extract 2tsp
mixed spice 2tsp
natural yogurt 50g
large eggs 4
For the icing
pack slightly salted butter, very soft 250g
vanilla extract or bean paste 2tsp
icing sugar 400g
tub full-fat cream cheese 250g
fig jam or conserve 6tbsp
figs, halved or quartered 10_12
- First, make the sponge. Put the dried figs in a bowl and pour over the coffee. Leave to soak for 30 mins. Heat oven to 180C/160C fan/gas 4. Tip the hazelnuts onto a baking tray and toast in the oven for 5-8 mins until golden brown and aromatic. Tip 75g of the nuts into a food processor (set aside the rest for later) and leave to cool for 10 mins. Meanwhile grease the base and sides of a 20 x 30cm rectangular cake tin with butter and line with baking parchment.
- Whizz the cooled nuts until finely chopped. Add the soaked figs and any remaining coffee, and whizz again to a paste. Add the remaining sponge ingredients to the processor with a good pinch of salt. Blend until well combined, scraping down the sides once or twice and blending again. Scrape into your cake tin, level the surface and bake for 25 mins, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 mins, then flip onto a wire rack, peel off the parchment and leave to cool.
- While the cake cools, make the icing. Put the butter, vanilla and half the sugar in a large bowl. Roughly mash together with a spatula, then blend with an electric hand whisk until smooth. Add the cream cheese and the remaining icing sugar, mash, then blend again until smooth. Split the icing into 2 batches, one for layering and a crumb coat, and one for a final coat. You can chill the icing while the cake cools, but remove it from the fridge 15 mins before using to bring back to room temperature.
- Now assemble the cake. Transfer the cooled cake to a chopping board. Score the sponge at 10cm intervals along the length of the cake, marking out 3 sections, 20 x 10cm each. Cut through, then stack the cakes on top of each other to check they are the same size. Trim any uneven edges, then unstack.
- Put 1 sponge on a cake board or plate. Spread with a little icing and 3 tbsp fig jam, keeping the jam about 1cm from the edges. Top with another sponge, more icing and jam, then sandwich with the final sponge. Use a palette knife to cover the entire cake with the remaining first batch of icing (the crumb coat) – don’t worry if it’s a little messy. Make sure you fill any gaps between the layers with icing. Once covered, chill for at least 30 mins to firm up the icing. Chill the remaining icing too, but bring it out of the fridge 10-15 mins before the cake so it is ready for spreading.
- Decorate the cake. Remove it from the fridge and cover with the remaining icing. Use a palette knife to create smooth edges, or leave it fairly rough, if you like. Top the cake with the figs, pointy ends up. Put the caramel in a small piping bag, snip off the corner and drizzle over the top of the cake, encouraging it down the sides (or just drizzle it over with a spoon). Roughly chop the remaining toasted nuts and scatter over the top. Serve in slices with extra figs on the side, if you like. Keep leftovers in the fridge for 3 days, but bring to room temperature before eating.
Sticky toffee fig rolls
For the pastry
plain flour, plus extra for rolling 140g
wholemeal flour 85g
golden caster sugar 50g
mixed spice 1/2 tsp
cold unsalted butter, diced 140g
medium egg yolk 1
For the filling
soft dried figs 200g
zest and juice orange 1
golden caster sugar 50g
chewy toffees 100g
- Tip the flours, sugar, spice, a pinch of salt and the butter into a food processor and pulse until it has the texture of breadcrumbs. Add the egg yolk and pulse again until you have a pastry. Wrap in cling film and leave to chill for 1 hr.
- While the pastry is chilling, tip the figs, orange zest and juice and the sugar into a saucepan and just cover with water. Bring to a simmer and cook gently for about 10 mins or until sticky like a chutney. Leave to cool slightly, then blitz in a food processor. Leave the mixture to cool completely, then fold through the toffees and set aside.
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to a rectangle the same size as an A4 piece of paper. Cut lengthways down the middle to give you 2 long pastry strips. Spoon half the filling down 1 side of each pastry strip, leaving a slight border at the edge. Brush the edges with water and fold the pastry over to seal – like making a sausage roll. Make a fork print along the top. Place the rolls seal-side down on a baking tray and bake for 20 mins until brown. Remove from the oven and leave to cool, then cut the rolls into 8 pieces. Will keep in a biscuit tin for up to 1 week.
finely ground walnuts 190 g
ground cinnamon 1tps
dried figs (about 10), stems removed 1 cup
Tbsp orange blossom water (or orange juice)
Splash of olive (or vegetable) oil for greasing your hands
- Put half the ground walnuts and all the rest of the ingredients into a food processor and blitz until it forms a smooth but firm paste.
(You may need to add more orange blossom water if your figs are extra large or dry.)
- Grease your hands with the oil and roll the paste into small balls.
- Roll the balls in the remaining ground walnuts.
- Store in the fridge to firm them up, if desired.
Make these for grown-ups by substituting Cointreau (or similar orange liqueur) for half (or all) of the orange blossom water. 2. Mix up the flavors and try different coatings such as unsweetened cocoa powder or dried coconut. Use ground almonds instead of walnuts. Throw in different dried fruits, such as apricots, cranberries, cherries or even the humble raisin. The fun of these truffles is that you can so easily make up new mixes. 3. These will keep for a long time, since the only fresh ingredient is the orange zest, but I haven’t had to put them to the test as they get eaten fairly quickly. I’d say if you’re going to keep them for longer than a week, refrigerate them to be safe.