Fig Fillo Bites

My neighbor, Billy, brought me another fresh batch of figs from his tree.  I decided to make a batch of Fig Fillo Bites and invite my next door neighbor, Mary Ellen for mid-morning tea.  Mary Ellen loves figs.  We had a great time visiting with each other, talking and enjoying masala chai and these fig bites.  It was a beautiful sunny morning, so I arranged tea under the pergola on our front deck.  There was a beautiful summer breeze blowing.  I felt very blessed to live in such a gorgeous place and have time to visit with my lovely neighbor.

Fig Fillo Bites Feature

Here is the recipe.  Try it and let me know what you think.

INGREDIENTS: (enough for 15 little tarts)

  • 15 figs
  • 1 box of mini Fillo Shells (15 in a box)
  • 8 ounces of Mascarpone, at room temp
  • 15 pine nuts
  • 1 lemon
  • 4 tablespoons of Agave nectar
  • 4 tablespoons of Elderberry Jelly (you can use any jelly you like)
  • dash of fennel seed powder (to make the powder just put a few fennel seeds in a spice grinder and whiz them up)

PREP:

Fig Fillo Bites Prep

  • Trim the stems off the figs
  • Zest the lemon
  • Squeeze the juice of the lemon
  • Toast the pine nuts on the stove top on low heat.  Keep an eye on them so they don’t burn.Fig Fillo Bites Pinenuts Toasting
  • Bake the mini Fillo shells for 3 minutes at 350 F and let cool to room temp.

GLAZING THE FIGS:

  • Place a large, heavy skillet on medium heat.
  • Add 2 tablespoons of Agave nectar, 2 tablespoons of Elderberry jelly, half the lemon juice, half the lemon zest and half the fennel seed powder. (If you want to add a boozy touch you can also add a splash of Chambord or red raspberry wine at this point.)
  • Whisk to blend
  • Add the figs.  Using a silicone spatula, gently coat the figs with the glaze.
  • Transfer the glazed figs to a glass container and set aside.

MAKING THE CREAM FILLING:

  • Transfer the Mascarpone to a medium mixing bowl
  • Add 2 tablespoons of Agave nectar, 2 tablespoons of Elderberry Jelly, half the lemon juice, half the lemon zest and half the fennel seed powder.
  • Using a spoon, combine all ingredients.
  • Transfer to a glass dish and keep it in the refrigerator until you are ready to assemble the fig bites.

ASSEMBLING THE FILLO FIG BITES:

Fig Fillo Bites Assembly

  • Using a small ice cream disher, scoop out a dollop of the mascarpone cream filling and place it in the cooled Fillo shell.
  • Place a glazed fig, fat side down, on top of the cream filling.
  • Insert a toasted pine nut into the stem side of the fig.  The pine nut adds crunch and flavor.  It also replaces the stem that was trimmed so that the fig looks whole.

RECIPE NOTE:  If you want to make these a little boozy, you can add a splash of Chambord or red raspberry wine to the glaze.

I used a local red raspberry, all fruit wine from Texas SouthWind Vineyard and Winery, YUM!!!  My husband created a cocktail he called, Texan Raspberry 75 using this wine to pair with the fig bites.   ENJOY and please leave a comment to give me your feedback.  I love hearing from you.

Red Raspberry Wine

 

Peach Bellini Tartlets

Ingredients:  The peaches are from my neighbor’s tree !!!

 

  • 6 medium peaches–skinned and finely diced.  Dice the peaches on a board with a groove that will collect the juice.  Use the juice along with the diced peaches to make the filling.
  • 1/4 stick of unsalted butter
  • 1/2 cup of ricotta cheese
  • 1/4 cup to 1/2 cup of vanilla sugar.  The sweeter the peaches are the less  sugar you will need.  I use organic evaporated cane juice which has leftover vanilla pods sitting in it.  I always throw my leftover vanilla pods into my sugar jar to make vanilla sugar.  If you don’t have vanilla sugar just use regular sugar with a splash of vanilla extract.
  • 1/2 cup of toasted hazelnuts.  Toast the hazelnuts.  Let them cool.  Set aside 15 hazelnuts for garnish.  Pulverize the rest, into a coarse powder, in a spice grinder or food processor.
  • 1 package of mini fillo shells.  The package I used has 15 shells.
  • 1 split bottle of prosecco
  • 1/2 teaspoon of cinnamon powder
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of chai masala (optional)
  • 15 small mint leaves for garnish

Making the peach filling:

  • Place a heavy skillet on a medium flame
  • Add the butter to the skillet and let it melt and turn light brown.  Watch the butter carefully.  Do not let it burn.  Letting the butter brown adds a deep nutty flavor to the filling.
  • As soon as the butter is brown add the peaches and vanilla sugar to your level of sweetness.  Set aside a little sugar to make the ricotta cream for the topping.
  • Stirring occasionally, cook the peaches until their liquid evaporates.
  • Add the hazelnut powder and spices.  Cook for an additional 2 to 3 minutes.
  • Deglaze the pan with 1/2 of the prosecco from the small prosecco bottle.  Cook for an additional 2 to 3 minutes.
  • Take the pan off the heat and let the peach filling cool to room temperature.

Making the ricotta topping:

  • Place the ricotta in a medium mixing bowl and add vanilla sugar to your level of sweetness.
  • Use a fork or small whisk to cream the ricotta and sugar together.
  • If the mixture is too thick add a bit of prosecco to thin it out.  It should be the thickness of whip cream.

Cook the tart shells according to the package instructions and set aside to cool.

Assembling the tartlets:

  • Fill each shell with the peach filling
  • Top with a dollop of the ricotta cream
  • Garnish with a whole hazelnut and a small mint leaf

Serve with a glass of prosecco and enjoy.  They are so cute and absolutely delicious.

Peach Tartlets IG