Raspberry Fig Dessert Recipes

EASIEST EVER RASPBERRY JAM BARS

Steps:

• Preheat oven to 180C/350 (fan forced). (Note 1)
• Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
• Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits of flour. Add egg and mix.
• Place 2 1/2 cups of the mixture in the tin and press into base. Spread with jam (Note 2), then use your hands to crumble the remaining mixture over the top (Note 3).
• Bake for 30 - 35 minutes or until the top is deep golden. Remove and allow to cool in the tin before lifting out of the tin using the baking paper.
• Cut into squares. Serve at room temperature. Store in airtight container.

RASPBERRY FIG DESSERT RECIPE

Steps:

• Chop 4 figs; mash with berries in large bowl. Stir in sugar. Spoon evenly into 8 parfait glasses.
• Whisk cream cheese, marshmallow creme and milk until blended; spoon over berry mixture in glasses.
• Cut remaining figs into quarters; place piece on each parfait. Sprinkle parfaits with cinnamon; garnish with mint.

RASPBERRY AND FIG GRATIN

Steps:

• Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm.

FRESH RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 9-inch baking pan with non-stick spray. Set aside. Add raspberries to a large bowl followed by sugar and cornstarch. Toss to combine, then add berries to the baking dish and distribute the sugar/cornstarch mixture that's left in the bowl over the fruit. Make the topping by mixing the flour and brown sugar together in a medium bowl. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. Sprinkle the crumbs over the berries. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.

RASPBERRY-FIG PULL-APART COOKIES

Steps:

• Pulse together the cream cheese, sugar, vanilla extract and salt in a food processor until smooth. Add the flour and butter and pulse until the dough just comes together in a solid mass (chunks of butter should be visible), about 6 to 8 long pulses. Shape the dough into a rectangle about 1/2-inch-thick. Wrap in plastic wrap and refrigerate until firm, at least 1 hour. Wipe out the food processor.
• Meanwhile, make the filling: Combine the figs, raspberry jam and juice in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring frequently, until the figs are plump and the juice is syrupy, about 25 minutes. Remove from heat and cool slightly. Puree in the food processor until smooth and set aside to cool completely.
• Preheat the oven to 375 degrees F. Generously spray the back side of a baking sheet with cooking spray and set aside.
• Put the chilled dough between 2 pieces of parchment. Roll out the dough into an 11-by-13-inch rectangle and 1/8-inch-thick (see Cook's Note). Refrigerate until firm, about 30 minutes. Remove the top piece of the parchment, to free it from the dough, then place it back on top. Turn the dough over and remove the top piece of parchment. Spread the fig mixture evenly over the dough.
• Roll the dough into a log using the parchment as a guide (the dough is very soft and the parchment will make it easier to roll). Transfer the log to the prepared baking sheet, brush with the egg wash and coat with the sanding sugar. Cut 20 slits across the log, about 1/2-inch apart. Each slit should go about three-quarters of the way through the log so that it is still completely intact. Bend about a quarter of the log by turning some of the newly cut "tabs" out so that the pinwheels of filling are facing up. Continue turning the "tabs" out and bending the log until you have a ring. Butt the ends up against each other.
• Spray the outside of a 3 1/2-inch round ramekin with cooking spray and place in the center of the ring. Chill the shaped rugelach dough for 30 minutes. Bake until cooked through and golden brown, 30 to 35 minutes.
• Remove the ramekin and let the ring cool for 5 minutes then slide a flat spatula underneath to free the ring from the baking sheet. Gently slide the ring onto a cooling rack and let cool completely before serving.