(Spiced fresh figs are topped with an intriguing Cheddar cheese pastry for a sweet and sharp combination that really works. Try this method with apples instead of figs for a classic dessert.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 5 cups peeled, halved fresh figs (about 2-1/2 pounds)
- 2 teaspoons fresh lemon juice
- 3/4 cup sugar
- 3 Tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg or allspice
- 1 Tablespoon butter or margarine
- .
- Cheddar Pastry:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup solid all-vegetable shortening
- 1/4 cup (1 ounce) shredded Cheddar cheese
- 2 Tablespoons cold water
Preparation:
Preheat oven to 350 degrees F.
Arrange figs evenly in a lightly greased 10 by 6 by 2-inch baking dish; sprinkle with lemon juice. Combine sugar, flour, cinnamon, and nutmeg or allspice. Stir well and sprinkle over figs. Dot with butter.
For the Cheddar pastry, combine flour and salt. Cut in shortening with a pastry blender until mixture resembles coarse cornmeal. Stir in Cheddar cheese. Sprinkle cold water, 1 tablespoon at a time, evenly over surface. Stir with a fork until dry ingredients are moistened. Shape dough into a ball and chill 1 hour.
Roll pastry out to 1/8-inch thickness on a lightly floured surface. Cut into 10-inch by 1/2-inch strips. Arrange in a lattice pattern over figs. Trim edges. Bake 40 to 45 minutes.
Yield: 6 servings
Recipe Source: California: Williams-Sonoma New American Cooking by Janet Fletcher (Time-Life)
Reprinted with permission.
Arrange figs evenly in a lightly greased 10 by 6 by 2-inch baking dish; sprinkle with lemon juice. Combine sugar, flour, cinnamon, and nutmeg or allspice. Stir well and sprinkle over figs. Dot with butter.
For the Cheddar pastry, combine flour and salt. Cut in shortening with a pastry blender until mixture resembles coarse cornmeal. Stir in Cheddar cheese. Sprinkle cold water, 1 tablespoon at a time, evenly over surface. Stir with a fork until dry ingredients are moistened. Shape dough into a ball and chill 1 hour.
Roll pastry out to 1/8-inch thickness on a lightly floured surface. Cut into 10-inch by 1/2-inch strips. Arrange in a lattice pattern over figs. Trim edges. Bake 40 to 45 minutes.
Yield: 6 servings
Recipe Source: California: Williams-Sonoma New American Cooking by Janet Fletcher (Time-Life)
Reprinted with permission.
