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 1
cup chopped Blue Ribbon Orchard Choice or Sun-Maid Calimyrna
or Mission Figs, stems removed
1/4 cup brandy
1/2 cup buttermilk
1/3 cup butter, at room temperature
1/2 cup packed brown sugar
1 large egg
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon each: salt and ground cinnamon
1/16 teaspoon each: ground cloves and ground ginger
1/2 cup chopped, toasted pecans
1/4 cup raisins
Hard sauce recipe follows
In small saucepan combine figs, brandy
and 1/4 cup water. Cover, bring to a boil over high heat
then reduce heat and simmer 5 minutes. Cool to lukewarm. Drain
figs, discarding liquid. Reserve 1/3 cup figs. Puree remaining
figs with buttermilk in food processor. In bowl of electric mixer,
beat butter and sugar on medium speed until light and creamy.
On low speed, beat in egg. Mix flour, baking soda, salt,
cinnamon, cloves and ginger. Beat in flour mixture alternating
with buttermilk mixture. Stir in reserved figs, pecans and raisins.
Spoon into buttered 4-cup ovenproof bowl or baking dish. Cover
tightly with foil. To steam, place rack in bottom of large stockpot.
Add boiling water to depth of 1 inch. Cover pot and bring
to a boil over high heat. Reduce heat and boil gently for 65
to 75 minutes (replenish boiling water if needed) or until wooden
pick inserted in center comes out clean. Let sit for 5 minutes.
Invert onto serving plate. Serve with hard sauce. Makes 8 servings.
Hard
Sauce: Beat 1/4 cup room temperature butter with electric mixer
until light and creamy. Gradually beat in 3/4 cup sifted powdered
sugar. Beat in 4 teaspoons brandy. Cover and chill. Makes about
1/2 cup.
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