FIG JAM

½ c. sugar

½ c. water

12 dried figs

3 Tbs. brandy or apple juice

½ c. hazelnuts, toasted

This makes 1 cup. To make more triple or plus, increase the ingredients to desired amount and simmer much longer.

In a small saucepan, combine the sugar, water, figs and brandy over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.

NOTE: To toast hazelnuts, preheat oven to 350°F. arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly browned. Cool completely before using.

PROSCIUTTO WRAPPED FIGS

4 large whole figs, quartered

Goat cheese

1 3-oz. pkg. prosciutto

3 Tbs. honey

¼ tsp. pumpkin pie spice

Preheat oven to 400°F. Line a baking sheet with par...