Best 6 Fig And Rum Squares Recipes

HOMEMADE OATMEAL FIG BARS

Steps:

• Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
• Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes *about* 1 and 1/4 cups filling.
• In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or rubber spatula to bring the ingredients together. You will have about 2 and 1/2 cups of this crust/topping mixture.
• Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it's tight and compact on top.
• Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil/moisture will soak on the parchment paper during the baking & cooling process. That's normal with this recipe.) Remove from the oven and place the pan on a wire rack. Cool bars completely.
• Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
• Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.

FIG BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
• Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
• In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
• Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

FRESH FIG PRESERVES WITH RUM

Steps:

• Rinse figs well. Cut off stems and cut each fig in half or quarters, depending on their size.
• Put figs and rum in a large pot over medium-high heat; bring to a light boil. Maintain a light boil and cook for 20 minutes. Stir in sugar, increase heat to high, and bring to a boil. Once boiling, cook for exactly 6 minutes.
• Meanwhile, inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
• Remove fig preserves from the heat and distribute evenly into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Put jars upside down on a clean cloth and leave until completely cool, 3 to 4 hours.
• Store in a cool, dry place with no light.

FIG SQUARES

Steps:

• For baking: 1 egg, beaten For dough, in a large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter and work finely into flour. Cut cold butter into 1/2 pieces and add to bowl. Work in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough is dry, add more water, 1 tablespoon at a time, as needed. Dough should be loose in bowl, not in a ball. Turn out onto work surface and pull together. Divide into 2 equal portions, flatten each slightly, and wrap in plastic. Chill at least 1 hour before rolling. (Refrigerate up to 3 days, freeze up to 6 months.) For the fig filling, in a large saucepan, combine all but 1/3 of the grated zest and butter, and bring to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce heat and simmer for 30 to 40 minutes until fruit is soft and liquid thickened. Transfer to a food processor and puree until smooth. Add butter and puree to blend. Add remaining zest and pulse in. Transfer to a bowl and allow to cool. To assemble and bake, preheat oven to 375 degrees. Line a 11 by 17-inch baking sheet (up to 12 x18) with parchment paper. Remove one of the wrapped pieces of dough from the refrigerator and unwrap. Roll dough on a floured surface into a rectangle to fit the bottom and sides of the baking sheet. Line the sheet with the dough. Place the baking sheet in the freezer while the second piece of dough is rolled out in the same way. Remove baking sheet from freezer and spread fig filling evenly over the surface of the dough. Top with the second sheet of dough and pinch the edges to seal. Trim the excess dough. Brush surface of dough with beaten egg. Prick through the top layer of dough with a fork evenly over the surface (about 1 1/2 apart.) Place baking sheet on bottom rack of oven. Bake 25 to35 minutes, until dough is a light-medium golden brown. Remove from oven and cool on a wire rack. Cut into portions (squares are traditional.)

SCRUMPTIOUS FIG SQUARES

Steps:

• For filling: Finely chop figs in processor (do not puree).
• Combine with juice, sugar and peel in small saucepan.
• Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes.
• Remove from heat and mix in vanilla and cinnamon.
• Cool completely.
• For pastry: Preheat oven to 350F (160C).
• Line 9 x 13 inch pyrex baking dish with foil.
• Cream butter with mixer until light; add sugar and vanilla and beat until light and fluffy, about 5 minutes.
• Combine flour, cornstarch and salt in small bowl to blend.
• Add to butter until mixture just starts to come together.
• Separate in half.
• Press one half into pan, just coming up sides slightly.
• Brush pastry edges with egg white.
• Spread filling over pastry, leaving a ¼ inch border.
• Crumble remaining pastry evenly over pan, and lightly pat down with hands, bringing to edge of pan.
• Combine 2 tblsps sugar with 1 tsp cinnamon.
• Brush pastry crust with remaining egg white and sprinkle evenly with cinnamon sugar.
• Bake until crust around edge is firm to the touch and pastry just begins to colour, about 1 hour, 20 minutes.
• Cool on rack.
• Remove pastry from pan, using foil as aid.
• Cut into 1 ½ inch squares.

FIG, NUT AND RUM SYRUP

Steps:

• Place figs and water in 2 batches in a blender and blend till semi smooth but still chunky.
• Place in a heavy bottom pot with sugar and spices.
• Bring to a rolling boil at 225°F using a candy thermometer for 20 minutes. Stirring almost constantly so not to burn or to boil over. Add nuts and continue stirring for 5 more minutes.
• Turn off heat and add carefully dark rum stirring.
• All the stirring over this heavenly scented syrup is so worth it and you get a facial too! ;).
• Pour into sterile jars place clean lids and process for 10 minutes.
• Store out of light. Refrigerate once opened.