Figs in a Blanket Recipe (Fig Compote Sandwiched Between French Toast)

Summer is wrapping up and that means so is fig season. After making a different recipe I still had so many figs left over and decided to make what I like to call a “figs in a blanket”. Meaning make a simple fig compote and sandwich between french toast slides ( I used Trader Joe’s Brioche Slices and omg incredible!)

Ingredient List (Serves: 4-5)

• 1 Carton of Figs (I got mine at Trader Joe’s)

• 2 eggs

• 1 cup of milk

• 1 teaspoon of vanilla extract

• 1 teaspoon of butter extract

• 1 tablespoon of maple syrup

• 1 1/2 teaspoon of cinnamon

• 1 loaf of Trader Joe's Sliced French Brioche (or a loaf of challah bread (sliced) will do.)

Directions (Batter & French Toast)

1. Make the egg mixture. Combine eggs and mix in the milk, vanilla, maple syrup, cinnamon.

2. Heat up your griddle or saucepan on medium-high.

3. Spray your pan with non-stick spray or you can use melted butter as an alternative. (I prefer butter but go through a lot of it with french toast)

4. Dip each slice of brioche bread in egg mixture, soaking both sides. Put in the griddle or pan, and cook on both sides until golden.

Fig Compote:

• Wash produce, cut steams off, and cut into quarters. Place cut figs in a bowl.

• Heat up a saucepan on medium high heat with about a tablespoon of butter.

• Add the fruit and let break down. Then add half a lemon or lemon juice and 1/3 cup sugar.

• Mash with a fork to break down bigger pieces of fruit. Simmer for about 10-15 minutes until a fig jam consistency forms.

• Spread fig compote in between french toast slices. Top with fresh figs (quartered or in half for presentation.)

Stacks on Stacks - Simple Fluffy Pancakes with Seasonal Fruit Jams

Pancakes are a classic favorite breakfast or brunch treat. The secret ingredient buttermilk is hard to come by or if you do get it it’s hard to use the rest and I always feel wasteful. I found this very simple recipe from Home Grown & Healthy with a way to mock the light and airy quality that you usually get from buttermilk, just with apple cider vinegar instead.

To top my pancakes off, I love making and switching up the compost/jam based on the season. Directions for fruit jam added below.

Pancakes with Peach Jam

Ingredients for Pancakes:

• 3/4 cup milk

• 2 tablespoons apple cider vinegar

• 1 cup all-purpose flour

• 2 tablespoons maple syrup

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1 egg

• Butter for cooking

Instructions for Pancakes:

1. In a small bowl, combine milk and vinegar. Allow it to sit for 5-10 minutes and let it sour.

2. In a large bowl, combine the rest of the ingredients. Add the milk and stir well. Then let it sit for another 10 minutes, do NOT stir it again.

3. Heat your griddle or a flat pan over medium heat. Add a spoonful of butter and let it melt. Ladle pancake batter on, 1/4 cup at a time. When the top begins to bubble (2-3 minutes) flip each pancake over and allow to cook for another 2-3 minutes.

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Pancakes with a spiced apple jam

Instructions for Fruit Jam Topping:

Depending on the season get your favorite local fruit, then you’d just need sugar and (1) lemon.

For me I tend to go:

Spring/Summer - Peaches, Blueberries, Strawberries

Fall/Winter- Apples or Pears

1. Cut up fruit - remove any pits, seeds, stems

   >>(1 lb = 3 to 4 medium - apples, peaches, pears and then one of those containers of strawberries/blueberries should work fine.), 

2. Add in a 1lb of fruit to a saucepan. Heat to medium. Add juice of 1 lemon.

3. As the fruit starts to break down, using a potato masher or fork, start gently mashing the fruit.

4. Reduce heat to medium.  Add sugar about 1/4 -1/2 cup, start on the light side and taste to desired sweetness, you can’t take away sugar ;)!  Bring peaches back to a boil, stirring frequently.

5. Continue to boil and stir, until peaches reduce and reach desired consistency.  (Anywhere from 15 to 25 minutes – jam should stick to spoon when lifted and turned sideways.)

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