Friday, November 25, 2011

Fig and Rum Squares 'are really great'

They were a hit with my co-workers and my husband’s co-workers.
   They are a delicious combination of finely-ground figs, orange zest and a shortbread-like crust.
   They were easy to make.
   They are perfect treat for the holidays.
   They are Fig and Rum Squares (click for the recipe) from Bon Appetit magazine.
   “These are really great, Mandy,” was the general sentiment muttered from people as they ate the squares.
   I agreed with them.
   Not only do these squares have all that I mentioned above going for them, they will keep well for about three days in an airtight container at room temperature.
   The recipe calls for dried black Mission figs, which can be found in some well-stocked supermarkets in the baking aisle (in Canada, I found them at Superstore.)
   Because the recipe called for an 11.5” x 7.5”-inch metal baking pan, a rather unusual size which I don’t have, I converted the recipe ingredient amounts to a 13” x 9” inch baking pan.
Here are the ingredient amounts I used:
- 2.7 cups of flour
- 1.36 cups of butter
- 1.36 cups of golden brown sugar (0.68 cups then 0.68 cups)
- 0.33 tsp. salt
- 1.36 tbsps. dark rum for crust
- 1.36 cups of dough is reserved for the topping
- 12 ounces (340 g) of black Mission figs
- 7 tbsps. of orange juice
- 1.36 tbsps. finely-grated orange peel
- 1.36 tsps. ground cinnamon
- 4 tbsps. dark rum for fig mixture
- 1 cup sliced almonds

   To make the crust, flour, unsalted butter, golden brown sugar and salt are combined in a food processor until a coarse meal forms. Rum is added and the mixture blended until a moist dough forms (it won’t be in a ball; it will just come together into a soft dough mixture lining the processor.)
   Some of the dough is reserved for the topping. The remaining dough is pressed into a baking pan. The food processor is not cleaned (yay!)
   Figs, orange juice, orange peel, cinnamon, golden brown sugar and rum are blended together in a processor to a coarse paste. This filling is spread over the crust.
   Sliced almonds are mixed into the reserved dough, which is then dropped onto the filling in small clumps (pick up some dough, press it together and place it on the filling.)
   The squares are baked, cooled completely, then cut into squares or bars.

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