| 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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