Brown Butter Baked Apple Slices with Figs

Brown Butter Baked Apple Slices with Figs is our new favorite way to finish a meal during the fall. Topped with toasted pecans and lightly sweetened whipped cream, this dessert is unforgettable.

You know how often when it comes to dessert, people self-select into the chocolate camp or the fruit camp? We can’t decide and love both kinds of sweets! But, when the weather dips and we pull out thick sweaters, we want big mugs of tea and cozy desserts. You may create baked apples each fall, but we’ve stumbled on a combination that’s too good not to share. Baked apple slices when tumbled in brown butter and roasted with nutty sweet golden California dried figs becomes the kind of fruit dessert you crave. Served warm, this is comfort food that’s weeknight-easy and even something you can make ahead to reheat later.

Brown Butter Baked Apple Slices with Figs

Course Dessert
Servings 4

Ingredients

  • 1/4 cup unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 pound Fuji apples, peeled, cored, and cut into 1/4-inch slices
  • 1 cup Blue Ribbon Orchard Choice Golden Figs or Sun-Maid Calimyrna Figs, stemmed and sliced lengthwise
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped pecans
  • 1 cup whipped cream

Instructions

  1. Preheat the oven to 350 degrees F. Lightly spray a mini casserole dish or 8x8 pan with cooking spray.

  2. Brown the butter in a skillet set over medium heat, whisking and keeping a quick eye on the butter to ensure it doesn't burn, and sniffing occasionally until the butter smells nutty and begins to take on a light brown color. Once the butter's browned, stir in the cinnamon and cardamom, toasting the spices for 1 minute. Remove from the heat.

  3. Add figs and apples to brown butter mixture. Sprinkle with brown sugar and salt. Toss to coat. Tumble the fruit into the prepared dish.

  4. Bake for about 50 minutes or until fork tender, gently turning the fruit with a wooden spoon 2 times during the cooking period to redistribute the fruit. Meanwhile, toast the pecans.

  5. Spoon the baked apple slices and sauce into a small bowl. Dollop whipped cream and scatter on pecans right before serving.

Recipe and photo by Annelies Zijderveld

Find more ideas for baking with dried figs by following us on Pinterest @valleyfig

Fig Chili Made with Leftover Turkey

Figgy chili made with leftover turkey is the kind of thing you'll want to eat with fresh cornbread or tortilla chips crumbled in.

If you enjoyed your Thanksgiving menu there is probably going to be cranberry sauce for several days to come. When it comes to eating up leftovers after Thanksgiving, you could go in for Thanksgiving feast part 2, but we wanted to suggest veering from that course you’ve already traversed and perhaps your tastebuds are ready for a change too, so introducing our chili made with leftover turkey. With Thanksgiving turkey there are a few unknown variables—did you brine your bird? What kinds of seasonings did you use? So, in this recipe, we start with 1 teaspoon of kosher salt when sautéing the onions and carrots. We used around 3 teaspoons total salt, but season to your taste. Also, we add enough chipotle to add complexity to the sauce but if you want it spicier, feel free to add in one more chipotle. This turkey chili walks the line of a thick saucy Texas chili with the California mission figs naturally thickening up the sauce for the best Texas chili recipe with shredded Thanksgiving turkey. The unsweetened chocolate might seem a bit surprising, but it also adds just enough complexity to the sauce. Perhaps you don’t have turkey leftovers from Thanksgiving to use—feel free to brown 2 pounds ground turkey to stir in. Lastly, there’s nothing quite like eating cornbread with chili and this one is no exception.

Figgy Chili made with leftover turkey will warm you up and is the best Texas chili recipe to use after you shred the turkey from Thanksgiving.

Figgy Chili Made with Leftover Turkey

Course Main Course

Ingredients

  • 1 tablespoon olive oil
  • 3 tablespoons chili powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1 large white onion, diced (2 1/2 cups)
  • 3 carrots, peeled and large-diced (1 1/2 cups)
  • 2 ounces unsweetened chocolate, chopped
  • 4 cups unsalted chicken broth, divided
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and diced
  • 2 canned chipotle peppers, rinsed of adobo sauce
  • 1 (28 oz) can tomato puree
  • 1 (28 oz) can pinto beans, drained and rinsed
  • 1 large orange or red bell pepper, seeded, cored, and diced (1 1/2 cups)
  • 6 cups shredded turkey (white or dark meat)
  • Greek yogurt
  • Scallions

Instructions

  1. Warm the oil in a stockpot set over medium heat until shimmering. Stir in 1 tablespoon of the chili powder and toast for 1 minute. Add in 1 teaspoon of salt, onion and carrots, stirring occasionally until mostly softened, about 9 minutes.  

  2. Meanwhile, place the chopped chocolate in a bowl. Heat 1 cup of the chicken broth in a saucepan set over medium heat until steam rises from the top, about 3 minutes. Pour the chicken broth over the chocolate and set aside for 2 minutes. Then whisk the chocolate and broth together until combined. Toss in the mission figs.

  3. Spoon the chipotle peppers, tomato puree, figs, and chocolate broth into the bowl of a food processor. Process until smooth. 

  4. Stir in the pinto beans, bell pepper, and turkey into the stockpot to tumble with the chili-coated onion and carrots. Pour in the pureed fig tomato mixture. Stir in the remaining 3 cups of chicken broth. Season to taste. Simmer for about 10 minutes. Serve with a dollop of yogurt and chopped scallions if desired. 

Recipe and photos by Annelies Zijderveld

Continue the Fig Feasting, follow us on Instagram @valleyfig

Year of the Fig Thanksgiving Menu

It’s the Year of the Fig, so, we’ve packed out a Thanksgiving menu with recipes to cook with dried figs!

VFG Year of the Fig Thanksgiving Menu

If you’re a procrastinator (hey, we’re not judging!), you’ll especially like the fig feast we’ve got planned as it includes a shopping list you can print out and take to the store. Each of the Thanksgiving recipes links is included in the e-book too from homemade cranberry sauce to dessert to a dressing or stuffing with salty pancetta or turkey wings.

Year of the Fig Thanksgiving Menu + Shopping List: Click here for the Year of the Fig Thanksgiving Menu + Shopping List

As you get ready for turkey day, We’re grateful for you!

– Happy Thanksgiving from all of us at Valley Fig Growers

Follow us for more ideas for Thanksgiving (and the day after!) on Instagram @valleyfig

 

 

Homemade Cranberry Sauce with Figs

Fresh orange and chewy California dried figs make homemade cranberry sauce the kind of thing you would serve outside of Thanksgiving as well as at the big feast!

Thanksgiving recipes typically center around the turkey, but the cranberries play an equally important role. You might have grown up using canned cranberries, but it’s a cinch to make homemade cranberry sauce! Sliced oranges and California Figs add sweetness and texture for a twist on the classic sauce. We also like to add a bit of booze like port (or even brandy), but if you prefer to keep it alcohol-free, swapping in orange juice pairs up nicely too. Recipes using fresh cranberries start with the Thanksgiving sauce, but we have a hunch once you try the tart sweet combo of cranberries and California Figs, you’ll be jonesing to add them to scones and muffins as well. Then again, this cranberry sauce with dried figs would be equally good on a cheese plate or slathered onto grilled cheese.

Homemade Cranberry Sauce with Figs

Course Side Dish
Servings 11 servings (2 3/4 cups)

Ingredients

  • 2 cups (8 ounces) fresh or frozen cranberries
  • 1 cup chopped (1/3-inch) Blue Ribbon Orchard Choice or Sun-Maid California Figs. stems removed
  • 1 1/2 cups ruby Port, brandy or orange juice
  • 3/4 cup granulated sugar
  • 2 teaspoons finely grated orange zest
  • 1/8 teaspoon salt
  • 3/4 cup fresh orange sections, drained and cut into bite-size pieces

Instructions

  1. Combine all ingredients except orange sections in large saucepan. Bring to a full boil, stirring to dissolve sugar. Reduce heat and simmer for 8 minutes, stirring occasionally, until berries burst. (Sauce thickens when chilled.) Cool. Transfer to bowl, cover and chill. Stir in orange sections. Sauce can be prepared up to 1 week ahead. Stir in oranges the day sauce will be served.

Find other ideas for your Thanksgiving table by following us on Instagram @valleyfig

Honey Dried Fig Baked Ricotta

When you need a last minute appetizer, look past the cheese wheel and make a baked ricotta dip with California dried figs.

When the holidays (and holiday parties) are in sight, it’s a good idea to have an appetizer ace up your sleeve and this ricotta bake recipe is it. You could turn to cheese plates, but warm appetizers are a way to make family and friends cozy. This creamy spoonable cheese usually is associated with lasagna or even as a topping for toast, but that changes now. Sweet California Figs get stirred into the dip and tile the top too. Cover and chill leftovers in the refrigerator and then reheat it in a preheated oven set to 375°F to warm for 5-7 minutes. Try this dip with crackers or crostini.

Dip into honey dried fig baked ricotta with tortilla chips, crostini, or crackers.

Honey Dried Fig Baked Ricotta

Course Appetizer

Ingredients

Baked Ricotta

  • 1 cup Blue Ribbon Orchard Choice Mission Figlets or Sun-Maid California Mission Figs, chopped into very small pieces
  • 15 ounces whole milk ricotta
  • 1 large lemon, zest and juice
  • 1 tablespoon raw honey
  • 1 tablespoon fresh chives, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • Fresh-cracked black pepper
  • Extra virgin olive oil

Garnishes

  • 2 tablespoons Blue Ribbon Orchard Choice California Mission Figlets, sliced thin
  • 1 tablespoon crushed raw pistachios
  • 1/2 teaspoon fresh chives, minced
  • Extra virgin olive oil

Instructions

  1. Preheat oven to 375°degrees. Spray a 1-quart baking dish well with cooking spray.

  2. In a large bowl, combine ricotta, lemon zest and juice, honey, chives, garlic, salt, and a generous amount of black pepper. Mix well to fully combine. (NOTE: figs can slightly discolor the ricotta as it bakes, so I do not combine them into the mixture.)

  3. Work in layers to prepare the dish. Place 1/4 of the ricotta mixture into the baking dish, and then 1/3 of the figs. Repeat. The top layer should be ricotta mixture.

  4. Drizzle dip with olive oil. Bake for 15-20 minutes, until hot. Remove from oven. Drizzle with a little bit more olive oil, and garnish with sliced figs, crushed pistachio, and remaining chives. If desired, add a little more fresh-cracked black pepper.

  5. Serve with crackers or bread. Best served immediately while hot, but also delicious at room temperature.

Recipe and photos by Karyl Henry

Find other Thanksgiving fig appetizers by following us on Instagram @valleyfig