The brightness of lemon paired with the sweetness of figs.  Savor the flavors on your next grilled cheese, charcuterie board, or roast chicken. 

• Ready to eat.
• Top: Toast, bagels or English muffins
• Glaze: Ham or pork tenderloin, or chicken

Recipes:

• Lemon + Fig Marmalade and Goat Cheese Tarts
• Lemon + Fig Marmalade Phyllo Cups
• Lemon + Fig Marmalade Chicken

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Lemon + Fig Marmalade and Goat Cheese Tarts

Wow! These tarts will liven up a brunch or breakfast like nothing you’ve tried before now! They’re both nutritious and low in fat.

• 1-1/4 cup F+F Lemon + Fig Marmalade
• 3/4 cup dried figs, very finely chopped
• 1/4 cup water
• 2 (2.1 ounce) packages mini phyllo shells
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1 (4-ounce) package goat cheese
• 1 large egg white
• 1 tablespoon 1% low-fat milk
• 2 tablespoons powdered sugar
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt

Directions:

Lemon + Fig Marmalade and Fig Sauce:

1. Combine F+F Lemon + Fig Marmalade, dried chopped figs and water in small saucepan.
2. Bring to a boil and simmer 15–20 minutes, until figs soften and liquid reduces.
3. Remove from heat and allow to cool.

Shells:

1. Preheat oven to 350°F
2. Arrange phyllo shells in a single layer on a jelly­ roll pan or cookie sheet

Tart Filling:

1. Combine cheeses in a medium bowl; beat with a mixer at medium speed until smooth.
2. Add egg white; beat well. Add milk; beat well.
3. Combine sugar, flour and salt; add to cheese mixture, beating well.
4. Spoon about 1-1/2 teaspoons cheese mixture into each phyllo shell.

Bake:

1. Bake at 350°F for 15 minutes or until lightly browned.
2. Cool on a wire rack.
3. Top each tart with about 1-1/2 teaspoons F+F Lemon + Fig Marmalade and fig sauce.

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Lemon + Fig Marmalade Phyllo Cups

One way to be ready for unexpected company during the holidays is to keep all the ingredients of a few quick and easy hors d’oeuvres around your kitchen at all times. There are a lot of options, but here’s one we get really excited about.

Servings: Makes 15 hors d’oeuvres

Ingredients:

1 (15-shell) pack frozen pre-baked phyllo dough shells
3–4 slices thick-cut bacon
1/2 cup creamy goat cheese
1/2 cup spreadable cream cheese
1 teaspoon lemon juice
1/2 jar F+F Lemon + Fig Marmalade
1/4 cup dry red wine

Directions:

1. Preheat the oven to 350°F and warm the phyllo shells until crispy, about 5 minutes.
2. Cook bacon in a skillet over medium heat until crisp. Remove bacon, and drain on paper towels.
3. In a bowl, mix the goat cheese with the cream cheese and the lemon juice, beating the mixture until it’s smooth and creamy.
4. Liquefy the marmalade with the red wine, then let cool.
5. When all components are back at room temperature, fill the shells almost to the top with lemon fig-red wine mixture.
6. Top with a ball or other shape of cheese and one or more crumbles of bacon.
7. Serve on a platter.

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Lemon + Fig Marmalade Chicken

• 1-1/4 cup F+F Lemon + Fig Marmalade
• 1/4 cup water
• 1/2 pound dried figs
• 10 lemon slices
• 4 boneless, skinless chicken breasts
• 1 teaspoon dried parsley flakes
• 1 tablespoon chopped fresh parsley
• F+F Lemon Pepper Seasoning to taste
• Non-stick cooking spray

Directions:

1. Preheat oven to 350°F.
2. In a small bowl, combine F+F Lemon + Fig Marmalade and water; set aside.
3. Place figs and 6 lemon slices in the bottom of a baking dish which has been sprayed with non-stick cooking spray.
4. Arrange chicken breasts on top, then pour F+F Lemon + Fig Marmalade and water mixture on top.
5. Sprinkle with F+F Lemon Pepper Seasoning and dried parsley to taste.
6. Bake for 35 minutes, basting frequently (turn figs if they begin to brown).
7. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on warm platter.

Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and rest of the lemon slices.

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