ALTERNATE: You can also serve
the cognac figgy date mash on a rectangle bed of frozen puff pastry (follow package baking directions).
Then fold in a quarter cup of sweet, congealed,
cognac figgy jus from your Asbach black mission fig marinating jar; or, a quarter cup of the very best maple syrup.
Not exact matches
Add a half cup of
figgy jus from your
cognac black mission fig marinating jar and scrape any stuck - on bits.
After you remove the hot figs, drizzle them with
figgy jus from your
cognac marinating jar.
Stir in two tablespoons of
figgy jus from your Asbach Uralt black mission fig
cognac marinating jar.
Remove from the oven and drizzle with reduced white balsamic vinegar, to which you have added a little
figgy jus from your
cognac marinating jar.
Now for the gourmet touch, just when ready to serve: add a little congealed
figgy jus from your Asbach Uralt
cognac marinating jar and drop in a small, finely chopped marinated black mission fig, on top of a dollop of very cold full - fat sour cream.
In a glass pie plate pour a half cup of the
cognac marinating
figgy jus.
Add a little sugar simple syrup, and / or a little
figgy jus from your
cognac black mission fig marinating jar.
When ready to serve, drizzle a few drops of
figgy cognac jus from your Black Mission fig marinating jar onto the gelee, and add a minced bit of macerated marinated black mission fig, and top with a bit of the granita, scraped frozen fruit (recipe above).
Just when ready to serve, drizzle with Mazola Corn Oil vinaigrette, (equal parts oil, white balsamic vinegar, married with white truffle Dijon by Petite Maison, salt, pepper and a tablespoon of
figgy jus from your black mission fig Asbach
cognac marinating jar.