Recipes: Bob's Fresh Figs With Date-Orange Puree, Fruit-and-Nut-Stuffed Baked Apples, Fig Compote

Bob's Fresh Figs With Date-Orange Puree

Serves 6.

2 large oranges, peeled and sliced

1 c. dried apples, chopped

½ c. pitted dates, chopped

Juice of 1 lemon

18 large fresh figs

2 tbsp. grated lemon peel

Place oranges, apples, dates and lemon juice in blender or food processor and puree until thick and smooth.

To serve, spoon several tablespoons of puree onto center of each of 6 dessert plates. Place 3 figs on top of each pool of sauce. Garnish with grated orange and lemon peels.

Nutrition information per serving:

Calories250

Protein2 g

Fat1 g

including sat. fat0 g

Cholesterol0 mg

Sodium17 mg

Dietary fiber10 g

Diabetic exchanges per serving: 4½ fruit exch.

Fruit-and-Nut-Stuffed Baked Apples

Serves 12.

Note: Baked apples become a touch exotic when stuffed with chopped Calimyrna figs. I serve these chilled in warm weather.

½ c. raisins

2 tsp. grated fresh orange peel

2 tsp. ground cinnamon

2 tbsp. chopped almonds

¼ c. maple syrup

2 c. apple juice

In small bowl, combine figs, raisins, orange peel, cinnamon, almonds and maple syrup.

Core apples and remove top inch of peel, then pierce sides with fork to prevent splitting while baking. Place apples in 9x13 baking dish. Stuff apple cavities with fig mixture. Pour apple juice into baking dish around apples.

Bake uncovered at 350 degrees 1 hour or until apples are very soft.

Nutrition information per serving:

Carbohydrates42 g

Protein1 g

Fat1 g

including sat. fat0 g

Cholesterol0 mg

Calcium50 mg

Dietary fiber5 g

Diabetic exchanges per serving: 3 fruit exch.

Fig Compote

Makes 3 to 3½ cups.

2 c. apple juice

1 c. chopped dried figs

1 c. chopped dried apricots

1 c. chopped pitted prunes

1 c. chopped dried apples

1 tsp. ground allspice

½ tsp. ground nutmeg

In 2-quart Dutch oven, combine apple juice, figs, apricots, prunes, apples, brown sugar, allspice and nutmeg. Bring to boil. Reduce heat to low and cook, covered, 1 hour, stirring frequently to prevent scorching. Mixture can be pureed if smoother consistency is desired.

Nutrition information per ¼-cup serving:

Calories155

Protein1 g

Fat0 g

including sat. fat0 g

Cholesterol0 mg

Sodium13 mg

Dietary fiber4 g