Best Fig And Peach Salad Recipes

Fig and Peach Salad image

Provided by CampChatsworthCook

Categories < 30 Mins

Time 30m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 8

Steps:

'Dice the dried figs into 1/2 pieces. Place in a clean jar with the balsamic vinegar and marinate for at least 2 hours up to one week.
Peel and slice the ripe peaches and set aside.
Dice the Muenster cheese into 1/2 inch pieces and set aside.
Wash and dry the Romaine. Place the Romaine head on a cutting board using an East/West orientation. Slice the Romaine North to South into 1" strips.
Assembling the salad:.
Divide Romaine strips among 4 salad plates, tossing lightly.
Arrange sliced peaches on each salad. Lightly season with cayenne pepper.
Remove marinated figs from the balsamic vinegar and distribute over the peach slice. Reserve the vinegar.
Distribute Muenster cheese dice evenly among the salads.
Using reserved fig balsamic vinegar and olive oil make a dressing. I find that 4 parts olive oil to 1 part balsamic is about right for my family. Reserve the dressing you don't need for later in the week, adding some herbs if you care to.
Dress the salad lightly and finish with the pine nuts which may be toasted if you like.

Nutrition Facts : Calories 709.1, Fat 66.2, SaturatedFat 13.2, Cholesterol 27.2, Sodium 193.9, Carbohydrate 24.4, Fiber 6.3, Sugar 16.7, Protein 10.3

Fresh Fig and Peach Crumble image

Provided by ratherbeswimmin

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter, cut into big chunks (chilled but not refrigerator hard)
1/3 cup sugar, plus
2 tablespoons sugar
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 pinch salt
1 lb peach, peeled, halved, and cut into 1/2-inch wedges
1 lb large firm rip fig, stems trimmed, cut into 1/2-inch wedges
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
powdered sugar
vanilla ice cream

Steps:

Add the butter and 1/3 cup sugar to a large bowl.
Using an electric mixer, beat about 3 minutes, or until well combined.
Add in 1 cup flour and salt; beat on low speed just until the flour is incorporated; the mixture should be dry and crumbly.
Scrape the flour from the bottom and edges of the bowl, pressing it into the pastry.
The pastry should still be crumbly.
Refrigerate the pastry until ready to use.
Combine the peaches and figs in a big bowl.
Add in the lime juice; toss to blend.
In a smaller bowl, mix together the 2 tablespoons flour and 2 tablespoons sugar and the cinnamon; stir to blend.
Sprinkle the cinnamon/sugar/flour mixture over the fruit.
Fold gently, just to blend without crushing the fruit.
Spoon the fruit into a lightly buttered 1 1/2 to 2 quart shallow dish.
Sprinkle the cold pastry crumbs evenly over the fruit.
Bake in a 350°F oven for about 35 to 40 minutes or the top is golden brown and the fruit bubbly.
Let cool slightly.
Sprinkle with powdered sugar and serve warm with ice cream.