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 Makes
6 to 8 servings
8 ounces Blue Ribbon Orchard Choice or
Sun-Maid Mission or Calimyrna Figs, stems removed
1/3 cup each granulated and packed brown sugar
3 tablespoons lemon juice
3/4 teaspoon finely grated lemon peel
1 teaspoon ground cinnamon
2 tablespoons cornstarch mixed with 2 tablespoons water
2 pounds firm, ripe pears, peeled and sliced (about 1/2-inch
thick)
Prepared refrigerated or frozen pastry for 9-inch pie or 1
sheet frozen puff pastry
Topping:
1 tablespoon granulated sugar
1/3 cup chopped walnuts
Slice figs. In large saucepan, combine
figs, sugars, lemon juice and peel, cinnamon and 2 tablespoons
water. Bring to boil over medium-high heat and stir to dissolve
sugar. Stir in cornstarch mixture and cook until slightly
thickened. Remove from heat and stir in pears. Turn into
2-quart baking dish such as 8-inch square baking pan or
9- x 2-inch round cake pan. Bring pastry to room temperature
according to package directions. With 2 1/2- to 3-inch cookie
or biscuit cutter, cut pastry into 9 to 12 pieces. Arrange
pastry, slightly overlapping, on filling. Sprinkle with
topping ingredients. Bake in preheated 400ºF oven for 20
to 25 minutes or until filling is bubbly and crust is golden.
Serve warm or at room temperature, with vanilla ice cream,
if desired.
Amaretto Variation: Omit lemon peel and
cinnamon. Replace lemon juice with amaretto. Replace walnuts
with almonds.
Maple Cream With Pecans Variation: Reduce granulated
sugar to 1/4 cup and replace brown sugar with 1/2 cup maple
syrup. Omit lemon juice, lemon peel, cinnamon and water.
Mix cornstarch with 1/3 cup whipping cream. Replace walnuts
with pecans.
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