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
1 3-oz. pkg. prosciutto
3 Tbs. honey
¼ tsp. pumpkin pie spice
Preheat oven to 400°F. Line a baking sheet with par...
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