Receta Figs~
Some interesting facts about Figs~
Figs are higher in fiber than any other fruit or vegetable. They also contain iron, calcium and potassium. Figs are a natural mild laxative. The black fig pulp has been used as an ingredient in facial masks. The juice from the leaves have been used on insect bites, stings, corns and warts.
The fig tree is part of the Moraceae Family, along with the mulberry. The fig tree has been around since the earliest recorded history. It has become the symbol of abundance, fertility and sweetness. The fig was first used in a commercial product in 1892 in the Fig Newton Cookie.
Fig season runs from June-December in the Northern Hemisphere. Skin color can range from: white to almost black, Flesh color can range from: honey-hued to plum-purple, Size can range from: marble size to the size of a small pear. Figs can have flavors reminiscent of raspberry, maple syrup, caramel, honey and almond. Most common types of figs are: Black Mission, Brown Turkey, Sierra, Calimyrna, King and Kodota.
I went to the site www.valleyfig.com. I found many interesting facts about figs. I also found many great recipes! I tried a recipe called Gary's Fig and Pecan Cinnamon Rolls. I don't have a clue who Gary is but his recipe for Fig and Pecan Cinnamon Rolls is seriously one of the best Cinnamon Roll recipes I have ever tried. If you like Cinnamon Rolls as much as I do, give Gary's recipe a try~ You might be surprise at what you have been missing! www.ehow.com
Gary’s Fig and Pecan Cinnamon Rolls
Ingredients
- 1 loaf frozen bread dough, thawed
- 8 tablespoons butter, softened, divided
- 1/8 cup cinnamon sugar (2 tablespoons sugar plus 1 teaspoon cinnamon)
- 1/3 cup chopped Blue Ribbon Orchard Choice or Sun-Maid Mission figs (enough to cover most of the dough surface)
- 1/2 cup packed golden brown sugar
- 1/3 cup chopped pecans or walnuts (enough to cover the bottom of the pan)
Directions
Thaw dough until just soft enough to roll out; do not let rise. Lightly flour work surface. Roll dough into 8" x 12" rectangle. Spread 2 tablespoons butter over dough. Sprinkle cinnamon sugar, then chopped figs over dough. Roll up dough tightly (jelly roll fashion). Seal the seam, using a little water. Cut into 12 pieces.
Cut 4 tablespoons butter into small pieces and spread over bottom and sides of 9-inch pie pan (or other suitable container). Sprinkle golden brown sugar over bottom of buttered pan. Spread nuts over brown sugar. Place rolls onto pan with cut sides down. Let rolls rise to approximately double in size, about 30 to 60 minutes. They will be soft and airy.
Bake rolls in pre-heated oven at 350°F for 20-25 minutes or until golden brown. Remove rolls from oven, brush tops with remaining 2 tablespoons butter. Carefully invert pan of rolls onto plate and let the melted brown sugar mixture and nuts run over the rolls. Pan and butter mixture will be very hot. Serve warm or hot out of the oven and enjoy.
Option - if the rolls are prepared the night before do not allow to rise. Instead place rolls in the refrigerator covered with a moist paper towel. In the morning remove from the refrigerator and allow to rise (takes about 60 minutes). If necessary, rolls can be placed in a warm oven to rise.