Anybody know of any good fig recipes?

I have a couple of pints of preserved figs and I'm looking for some simple recipes where I can use them. I've looked online for fig bars and such and most of the recipes call for dried or fresh figs. I also have a bunch of pecans I would like to use, so any recipes that incorporate both of these ingredients would be great.

Anybody know of any good fig recipes?
pecan fig bourbon cake





For cake


1 pound preserved figs


1/2 cup bourbon


1 teaspoon pure vanilla extract


3 cups sifted cake flour (not self-rising; sift before measuring)


2 teaspoons baking powder


3/4 teaspoon baking soda


3/4 teaspoon salt


1/2 teaspoon cinnamon


1/2 teaspoon grated nutmeg


1 3/4 cups pecans (7 ounces)


2 cups packed light brown sugar


1 cup vegetable oil


3 large eggs, at room temperature 30 minutes





For icing


1 cup confectioners sugar


4 1/2 tablespoons heavy cream


2 teaspoons bourbon


1/4 teaspoon pure vanilla extract





Equipment: a 12-cup bundt pan





directions


mix figs with bourbon and vanilla. .





Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.





While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.





Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.





Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in flour mixture until just incorporated, then fold in pecans.





Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool cake completely in pan on a rack, then invert onto a plate.





Make icing:


Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.
Reply:Fig Newtons......FREAKIN AWESOME!!!


AHHHHHHHHH!!!!!! I LOVE THEM SO MUCH!!!!!!!





FIG NEWTONS





DOUGH/CRUST:





3 c. unbleached flour


1/2 tsp. baking soda


1/4 tsp. baking powder


2 tbsp. canola oil


1/4 c. honey


1/4 c. corn syrup


1 drop lemon extract


1 drop orange extract


2 egg whites


1 tsp. lemon juice





Put all the dough ingredients into a mixing bowl. Beat for three to four minutes with an electric mixer set at medium speed. Cover the bowl and refrigerate the dough for two hours.





FILLING:





2 1/2 lbs. fresh figs


1/4 c. orange juice


4 tbsp. honey





While the dough is chilling, make the filling. Wash and drain the figs, then cut off their tops and halve them. Puree the figs in a food processor. Pour the puree into a nonstick saucepan and add the orange juice and honey, combining well. Bring the mixture to a boil, then lower the heat to medium. Cook until most of the liquid evaporates and the mixture is thick, stirring occasionally. Remove from heat. This will yield about 1 1/2 cups of filling.


Remove the dough from the refrigerator (after two hours) and divide it into four parts. Roll each part out to a rectangle about 11 x 5 inches and one quarter inch thick (use extra flour if necessary). Spread about 1/3 cup of filling on one section of the dough. Then fold over each side to make a seam. Using two metal spatulas, turn the dough with the seam side down.





Place the rolled dough on a baking sheet. Repeat with the other three sections of dough. Bake at 325 degrees for 12 to 15 minutes. Cool, then cut each roll into six cookies.





Makes 24 fig newtons.
Reply:Fig Cobbler:





1½ hours | 45 min prep | SERVES 6





Ingredients





5-6 cups peeled fresh figs


3/4 cup sugar


3 tablespoons all-purpose flour


butter or margarine


9-inch pie pastry





Directions





1. Add the figs, sugar, and flour to a mixing bowl; mix to combine.


2. Spoon mixture into an 8-inch square baking pan; dot with butter.


3. Roll out pastry to 1/4 inch thickness on a lightly floured surface; cut into 9 x 1/2 inch strips; arrange strips of pastry in a lattice pattern.


4. Trim edges as needed.


5. Bake in a 375° oven fpr 45 minutes or until golden brown.
Reply:get some pure orange juice and put the figs in that and poach them in the oven then put vanilla ice-cream with it
Reply:Cook the figs down to a pulp in some sugar syrup. Blend to a thick paste. If its runny, cook off some of the moisture. Let it cool and stir in the walnuts, some vanilla essence. Get store made pie dough or shortcrust pastry dough and thaw it out in sheets. Spread the fig mix over the whole sheet leaving a 1-inch gap at one side. Roll it up into a log and seal the end with egg. Wrap in cling film and refridgerate for min 1 hr. slice into 1 inch rounds and place on a baking sheet. Bake till golden brown. YUM