We are fortunate to have several fig trees growing behind our house. Each tree has a story as they came from special people in the form of cuttings but the most famous tree and our oldest is one that actually came from Sicily inside the luggage of my Father-in-law. many years ago. It has a prominent spot and pleases us with figs for weeks.
ROQUEFORT CHEESECAKE WITH FIG PRESERVES
1 (8 oz) PACKAGE ROQUEFORT CHEESE, – chopped
2 (8-oz) PACKAGES CREAM CHEESE – softened
½ CUP WALNUT HALVES
½ CUP SOUR CREAM – drained
2 TBS FRESH CHIVES – chopped
1 TBS FRESH BASIL – chopped
2 EGGS
2 TBS FLOUR
APP. 6 OZ FIG PRESERVES
CRACKERS FOR SERVING
PREHEAT OVEN TO 350º.
Bake nuts in a single layer until lightly toasted. Lower Oven to 325º.
Beat cream cheese, Roquefort, sour cream, basil and chives on medium speed with an electric mixer. Add eggs, one at a time, just until well combined. Fold in flour.
Spoon mixtures into a lightly greased 7 or 8-inch springform pan.
Bake at 325º for 1 hour or until completely set. While still hot, run a knife around the edge of cheesecake to loosen from sides of pan. Let cool in pan on a wire rack for 30 minutes. Cover and chill for 8 hours.
Remove sides of pan and transfer cheesecake to a platter and spoon preserves over the top. Sprinkle with walnuts that have been very roughly chopped. Serve with crackers of your choice.
FIG PRESERVES
3 LBS FIGS – freshly picked
1 LEMON – cut in half
4 ½ CUPS SUGAR
2 TSPS VANILLA
1 ½ CUPS WATER
Gently rinse figs and remove any little stems that are attached. Place figs in a large bowl filled with cold water and let sit for about 15 minutes. Meanwhile, make a simple syrup by boiling the sugar and water in a pot that is large enough to hold all the figs. When the syrup is thick and clear – about 15 minutes, gently add the figs, vanilla and lemon. Bring to a boil over high heat and let boil for a few minutes. Lower heat and simmer for 30-40 minutes. Once or twice during the process give the figs a stir to make sure none are sticking to the bottom of the pot. At this point I usually taste and adjust for sugar.
When the figs are soft and the syrup has thickened, remove the figs from the stove and discard the lemon. Very carefully, using a large slotted spoon, add the figs to a blender jar and give a few pulses before adding more figs. (I put a towel over the lid and hold it down when pulsing hot stuff.) When all the figs are pulsed, add as much of the liquid as you wish to loosen the preserves and then pulse again. As the preserves cool, it will thicken. After all are blended, ladle into clean, hot sterilized jars. Let cool a little and refrigerate.
Note: The remaining juice is flavorful and sweet so I save it in the refrigerator and find other uses for it.
We have several fig trees in our yard and sometimes they ripen faster than we can eat or share them.
To save them from the squirrels, we have to pick them early in the morning for our breakfast treat, desserts and to make preserves. Otherwise,they daringly pick a nice ripe fig and brazenly devour it right in front of us perched on the railing directly in front of our window and then leave us with just the pit!
BUON MANGIATA!
No Comments