Ginger-Glazed Figs & Yams

Makes 6 Servings

1 1/2 pounds yams (about 3 medium)
1 cup (4 oz.) thinly sliced Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs
3 tablespoons butter or margarine
1 1/2 teaspoons grated fresh gingerroot or 1 teaspoon ground ginger
1/3 cup packed brown sugar
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 375°F. Peel yams and cut into 1/2-inch thick slices. In large saucepan fitted with a steamer basket, bring 2 inches of water to a boil. Add yams and cover. Cook until just tender when pierced with a knife, about 8 minutes. In shallow, greased 1 or 1 1/2-quart baking dish, arrange yams, slightly overlapping, and top with figs. (Recipe can be made one day in advance up to this point.)

Melt butter in small saucepan over low heat. Stir in ginger and heat about 1 minute. Add brown sugar and stir until dissolved; add lemon juice, salt and pepper. Pour mixture evenly over yams and figs and bake until the yams are lightly glazed on top, about 15 minutes.

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