Pour boiling water over 2 1/4kg fresh figs and let it stand for 10 minutes, then drain. Stem and chop the figs. Add 3/4 cup water and 6 cups sugar to the figs and bring to a boil, stirring to dissolve the sugar. Cook and stir over medium heat until thick. Add 1/4 cup lemon juice and cook for 1 minute longer. Pour immediately into hot clean jars and seal.
Grind 500g figs, melt 250g butter, simmer together for 15 minutes, then cool it. Crumb 1 loaf of bread, add 2 cups milk and 250g sugar. Separate 4 eggs. Add beaten yolks to bread and milk mixture. Cool figs; add to bread mix. Add beaten egg whites. Cook in a well greased double boiler for 3 hours. Cream together 3 tablespoons butter, 3 3/4 cups powdered sugar, 1 teaspoon vanilla for sauce and serve over pudding.
CHICKEN WITH FIGS
Marinate for one day, 2 whole chickens cut into 8 pieces each, 6 cloves of garlic, minced, 2 tablespoons dried thyme, 1 tablespoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon salt, 1/2 cup red vinegar, 1/2 cup olive oil, 4 teaspoons green peppercorns, drained, 1 cup black olives, 1 cup dried fig pieces, 1 1/2 cups dried apricots in a large bowl covered, overnight in refrigerator. Remove from the refrigerator 1 hour before cooking. Preheat oven to 175C degrees. Arrange chicken in a single layer in a large shallow baking pan. Spoon the marinade mixture evenly over the chicken. Sprinkle with 1/4 cup brown sugar and pour 1/2 cup sparkling juice between the pieces. Cover the pan with aluminium foil and bake for 20 minutes. Remove the foil and bake, basting frequently with the pan juices, until the juices run clear when a thigh is pierced with a skewer, 40 to 50 minutes. Using a fork and slotted spoon, transfer the chicken, olives and fruit to a large serving platter. Drizzle with a few large spoonfuls of the pan juices and sprinkle with 1 cup pecan pieces. Sprinkle the grated zest of 2 lemons over all. Pass the remaining pan juices in a sauceboat.
BUTTERY FIG BARS
Wash 1kg fully ripe figs; cut off stems and coarsely chop; should be 3 1/2 cups. Combine with 2 tablespoons lemon juice and 1/2 cup sugar. Cook over medium heat, stirring often, until thick and reduced to 2 cups. As mixture thickens reduce heat to prevent scorching; let cool. Beat 3/4 cups butter with 1 cup brown sugar until creamy. Stir together 1 3/4 cups all-purpose flour, unsifted, 1/2 teaspoon each soda and salt; add to the mixture of butter and sugar; mix well. Stir in 1 1/2 cups rolled oats (mixture will be crumbly). Press half of mixture evenly in bottom of a greased 9 x 13 inch baking pan. Spread fig mixture over crust. Top with remaining oat mixture; pat lightly. Bake at 200C degrees for 20-25 minutes, or until light brown. Cool in pan on rack. While still warm cut into bars. Makes 2 1/2 dozen.
CHOCOLATE FUDGE FIG COOKIES
Cream together 1 cup butter, 1/4 cup shortening, and 1 cup brown sugar, 1 1/2 cups white sugar, also add 3/4 tablespoon vanilla and 3 eggs. Sift together 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1/2 cup + 3 tablespoons cocoa and add to creamed mixture. Mix until well blended. Fold in 1/2 cup fig nuggets and 11/2 cups chocolate chips. Bake 8-10 minutes at 190C degrees until just set. Frost with your favourite chocolate frosting or glaze. Do not over bake - cookies will be soft and appear not to be done. —[email protected]