| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | California | Choco4 | 1 | servings |
INGREDIENTS
| 1 1/2 | c | Fresh figs; stems removed (8 |
| ; ounces) | ||
| 12 | oz | White chocolate or confection; melted |
| 2/3 | c | Half and half |
| 2 | Eggs | |
| 8 | Inch grand cracker or chocolate crumb cr | |
| (Do the choc. if you have choice!) |
INSTRUCTIONS
Finely chop figs by hand or in food processor. Add melted chocolate, half and half and eggs and process until smooth, or beat well. Bake in preheated 350 F degree oven until knife inserted off center comes out clean, about 30 to 35 minutes. Let cool completely. Refrigerate. Source: CA Fig Advisory 8 ounces of fresh figs equals (approximately) 12 whole Calimyrna figs or 24 whole Mission figs. BTW, this season's fig crop is running about 2 weeks behind schedule due to the cooler California spring so look for them late June through the first week or so of July. Recipe by: ced@tomcat.ns.net Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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