Almond Stuff Saffron Pears

This is the first of my new posts on using up what I have made.  I served these for thanksgiving.  The picture is of the last one....it was a little unloved. 

This is so very simple. Once you have the saffron pears made. 

One jar of saffron pears (Mine had 8 pears in it)

1/2 lb almonds

1/2 lb powdered sugar

Place the a cup of almonds and a cup of powdered sugar in a food processor.  Grind until a thick paste.  Repeat until all of the almonds and sugar have been processed.  

Heat the oven to 350.

Remove the pears from the white wine-saffron liquid.  Place the liquid in a baking dish.  Take a spoonful of the almond paste and form into a ball.  Place the paste in the base of the pears (where you removed the seeds).  Place the filled pears in the baking dish.

Cook the pears for 15-20 mins and serve warm.  

Enjoy

Spicy Fig Jam

This recipe is inspired by my friend Kenji.  Kenji told me about a tart that involved figs, bourbon and chipotle.  I just had to give it a try.  The great thing about this recipe is that it can be made anytime of the year.  If you have fresh figs you would just cut back on the amount of water. 

Spicy Fig Jam

2 lbs dried figs

3 chipotle peppers, dried

1 c bourbon

4 T lemon juice

1 c sugar

4 c water

Take place the water and sugar in a saucepan.  Bring to a boil and dissolve the sugar.  Turn off and add the figs and peppers.  When the figs and peppers are rehydrated drain and retain the liquid. Chop the figs and peppers into small pieces.  If you have a food processor this would be a great time to use it. :)  Place the soaking liquid, the bourbon, and lemon juice in the saucepan. Add the fig pepper mixture.  Bring to a low boil.  Place in jar and process for 45 mins.

Note: The lemon juice is to due to figs being Ph neutral.  

Apple Cherry Compote with Hazelnuts

This recipe was inspired by Rosalind Creasy's Recipes from the Garden. In it she has a recipe for baked apples with dried cherries and hazelnuts. I decided to make it without the orange juice and zest. I have included it in the recipe as optional for those of you that wish to add it.  I used three granny smith and three galas for a nice mix of sweet and sour.

Apple Cherry Compote with Hazelnuts

6 Apples (3 sweet and 3 sour)

3 oz hazelnuts

1/2 c dried cherries

1/4 honey

1/4 water

1 orange, zested and juiced (optional)

Heat the oven to 350. Place the hazelnuts in the oven.  Roast for 10 mins, stirring regularly.  You want then to roast not burn.  Remove from the oven and with a clean towel rub the nuts.  This will remove the skins.  If you don't get them all that is fine.  You just want the major chunks. When the nuts have completely cooled place them on a flat surface and smash them with a rolling pin or knife.  

Core and chop the apples into bite size pieces (~1/4-1/2 inch).  Place in pot with remaining ingredients.  Bring to a simmer. Simmer for 15-20 mins or until the apples are soft. 

Place in pint jars and process for 15 mins.  

Enjoy.