Fig Bars

½ cup butter or
margarine
½ cup brown sugar
3 eggs
1 tsp. grated lemon peel
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
1½ cups finely
chopped figs

Cream butter and suga r. Add eggs, lemon peel, and vanilla beating well. Stir together flour and baking powder. Blend into creamed mixture. Stir in figs. Pour into greased 13” x 9” x 2”pan. Bake at 350º fir 25 minutes. Cool and cut into bars

Almond–Fig Compote

1½ cups of fresh figs
½ cup apricot nectar
1 Tbsp. lemon juice
2 drops almond extract
2 Tbsp. toasted slivered
almonds

Remove stem from figs. Place figs in nonmetal bowl. Add nectar and lemon juice. Cover and marinate in refrigerator overnight. In a small saucepan, simmer figs, marinade, and almond extract until figs are heated through, about four minutes.

Place in individual serving bowls and sprinkle with almonds. Serve hot or warm for breakfast or dessert.

Fig Fudge

¼ cup toasted
sunflower seeds
1 cup chopped dates
10–15 figs, chopped
¼ tsp. vitamin C crystals
2 Tbsp. toasted sunflower

seeds (optional)

Place ¼ cup of sunflower seeds in a food processor and process briefly. Add the dates, figs, and vitamin C crystals. Process until the mixture forms a ball atop the metal blade. Press mixture into loaf pan. Press additional sunflower seeds into top.

Chill until needed. Serve as a trail food.

Fresh Fig Ice Cream

1 pint cream
1 pint milk
6 eggs, separated
½ cup sugar
2 Tbsp. sherry
1 quart fresh figs

Scald milk and cream together.

Beat the egg yolks and sugar until very light. Beat the whites to a stiff froth. Pour hot milk over the sugar and eggs yolks, stirring continuously. Add the sherry. Lastly, stir in the figs. Cool and freeze.