Fig Jam

Fig Jam
Fresh Figs In Season, Spread This On A Biscuit Or Use In a Sauce!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 15-20 minutes

Ingredients

16 oz. fresh figs

1/2 cup apple juice

3/4 cup raw sugar

1/2 tsp vanilla bean extract

2 tbsp pectin

Cooking Tools

Medium saucepan

Jam jars

Directions
In a saucepan, add; figs, juice, sugar.  Cook down for 15 minutes, break down figs as they cook.  Add in vanilla and pectin and cook for additional minute.  Cool down and place in jam jars.  Refrigerate and store Fig jam in the refrigerator.
Yields 2

Watermelon Granita

Watermelon Granita
How Refreshing Is This In The Summer!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required
Freezing Time: 4-5 hours

Ingredients
1 baby seedless watermelon
5 mint leaves + garnish
1/2 cup water
1/2 cup sugar

Cooking Tools
Blender
Shallow glass baking dish
Fine mesh strainer 

Directions
Cut watermelon in half and scoop out the watermelon, leaving decorative edges. (You will use the watermelon halves as bowls).  Place in blender watermelon, mint leaves, water and sugar and blend on high for 30 seconds.  Strain watermelon liquid through a fine mesh strainer as your pouring into the baking dish.  Place dish in freezer for an hour then pull out of freezer and using a fork, scrape ice to create ice crystals.  Place back in freezer and scrape every hour until frozen.  Serve in the decorative melon bowls and garnish with mint leaves.

Serves 4

 

Cast Iron Crostata

Cast Iron Crostata
Perfect Dessert For Two!
Difficulty: Easy
Prep Time: 15 minutes
Cooking time: 45 minutes

Serve With Some Vanilla Ice Cream In The Center.

 

Ingredients
2 rolled refrigerated pie crust (Pillsbury)
1 cup fresh strawberries, trimmed, whole
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 heaping tbsp cornstarch
1/2 cup sugar + 2 tsp for sprinkles
1 tsp vanilla extract
1 egg, beaten
1 tbsp cream

 Cooking Tools
(2) 6 inch cast iron pans
Kitchen sheers
Parchment lined baking sheet

Directions
Preheat oven to 370 Degrees F.  Unroll pie dough and place in and line each cast iron pan, allow for a 1 1/2- 2 inch over hang, trim off excess dough.  In a medium mixing bowl; add fruit, 1/2 cup sugar, corn starch and vanilla.  Toss ingredients until well coated, place the berries in equal portions in the two cast iron pans. Fold the 2 inch dough over hang onto the berries, leaving the center open.  In a small bowl; whisk egg and cream and using a pastry brush, coat the exterior pie dough, then sprinkle with the sugar.  Place on parchment lined baking sheet and bake for 45 minutes.  Remove from oven and let rest for 30 minutes before serving.
Serves 2