Warm California Fig and Thyme Crisp with Fig Syrup

Buy your premium Sun-Maid + Orchard Choice Figs at valleyfig.com

Get 20% off Orchard Choice and Sun-Maid products with coupon code "20offretail". Limit one use per customer.

Fig Crisp from the girl and the fig menu on a white plate on a dark surface

Warm California Fig and Thyme Crisp with Fig Syrup

Need dessert for a crowd? Make this darling from the girl and the fig menu-- this thyme California Fig crisp is drizzled with port syrup and is a crowd pleaser!

Course: Dessert

Servings: crisp

Calories: 11259kcal

Ingredients

Pastry:

2 cups walnut halves
6 tbsp granulated sugar
3/4 cup granulated sugar
3/4 cup light brown sugar packed
1 1/2 tsp salt
1 1/2 tsp baking powder
4 1/2 cups flour
3/4 lb unsalted butter thinly sliced
2 tsp vanilla extract
3 egg yolks

Jam:

2 1/2 lbs Orchard Choice or Sun-Maid California Figs
3/4 cup granulated sugar
zest of 3 lemons grated
1 bunch thyme tied with twine
3 tbsp lemon juice

Fig Syrup:

5 Orchard Choice or Sun-Maid California Figs stemmed, sliced
4 cups ruby port
1 cinnamon stick
1 clove
1/2 cup granulated sugar

Instructions

Directions for Pastry and Jam:

Preheat oven to 350°F.
In a food processor, grind the walnuts (until medium-fine) with the 6 tablespoons granulated sugar and set aside. In an electric mixer, mix the 3/4 cup granulated sugar, the brown sugar, salt, baking powder, and flour until well combine. Add the butter and mix until the mixture clumps, about 1 1/2-2 minutes. Add the vanilla and egg yolks to the mixture and mix for 40 seconds. Pack two-thirds of the dough into the bottom of a 9 by 12-inch ungreased pan and bake until the dough is light brown, 25-30 minutes.
To make the jam, in a heavy-bottomed pot, combine the figs, sugar, lemon zest, thyme, and lemon juice and pour in enough water to cover. Bring to a boil and boil for 10 minutes. Reduce the heat and summer until the figs are tender, about 30 minutes. Remove the thyme. Puree the mixture in a food processor until smooth.
To assemble the crisp, spread the jam evenly over the baked dough. In a bowl, crumble together the remaining third of the dough and the walnut and sugar mixture. Sprinkle the mixture over the fig jam and bake for 50 minutes. Drizzle with Fig Syrup (recipe follows). Makes one 9 x 12-inch crisp.

Directions for Fig Syrup:

Heat the figs, port, cinnamon stick, and clove in a saucepan over medium heat and reduce to 1/2 cup. Strain the sauce, pressing on the figs to get as much juice as possible. Whisk in the sugar and cool.

Notes

From the girl & the fig. 110 West Spain Street Sonoma, CA 95476 707-938-2170 www.thegirlandthefig.com

Nutrition