Fig Orange Apple Spread Recipes

Steps:

• In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
• Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Store in refrigerator for up to 1 month.

Steps:

• Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
• Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.

Steps:

• Stem and dice the figs and apples. Peel, seed, and dice the oranges. Place in a 2-quart saucepan.
• Add everything but the honey and let sit for 30 minutes while the sugar macerates the fruit.
• Cover and cook on medium heat, stirring regularly, until the apples begin to soften - about 90 minutes (varies, depending on what sort of apples you have.).
• Lower heat and add honey, stirring constantly. Cook for an additional 30 minutes, until the sauce begins to thicken. Watch carefully so your honey doesn't burn!
• Remove from heat and pour into a hot boiled jar. Cover tightly. You can either go ahead and can this (boil the jar for 10 minutes in clean water) or simply put in the refrigerator and begin enjoying right away; it should keep for several weeks without any problem. I found that the 5-spice works well for seasoning this, but it's easy to for it to become overwhelming; I mixed it with some blueberry pie filling and baked a crumble with it. Over vanilla ice cream, it was scrumptious.

Steps:

• In a saucepan, mix water, dates, figs, sugar, lemon juice and orange juice. Let rest for 30 minutes then bring to boil. Reduce to medium heat and let simmer, stirring frequently, for 10 minutes or until mixture has thicken. Let cool.
• In a large bowl, mix oats, flour, brown sugar, orange peel and salt. Add butter and with a pastry knife or with 2 knives, work the mixture until you have rough crumbs. Press uniformly half of this mixture in a 8 inches square pan (with parchment paper). Spread the cold dates garnish on the oat mixture. Mix the remaining oat mixture with hazelnuts. Distribute this mixture on the date garnish and press slightly.
• Cook in a preheated oven of 350 F for about 45 minutes or until the top is lighly golden. Put the pan on a rack and let cool. Cut in squares. (You can prepare these squares in advance, let cool and cover with plastic wrap. They will be good up to 3 days in the fridge or up to 2 weeks in the freezer, wrapped with foil paper).