Preserved figs in syrup
|Preserved figs, from our own harvest, are the specialty of Can Bech; the jewel of the house.||Whole preserved figs with a thick syrup are ideal for giving a special touch to any dish.|
|CanBech recommends serving this with mascarpone ice cream, cream, fresh cheese, or cottage cheese, and decorating it with its own syrup. It is also perfect for pairing with foie gras, cheese, or adding to a salad.||Ingredients Figs, sugar, water, and lemon juice.|
|1||Mix different types of lettuce and salad greens with little pieces of blue cheese, peeled seedless grapes, walnuts and sliced Iberian cured ham.|
|2||Decorate with some croutons in the center and the Can Bech preserved figs in syrup cut in half and placed around the edges.|
|3||In a sauceboat, mix extra virgin olive oil with honey, half a teaspoon of Dijon mustard, and a teaspoon of the syrup from the figs.|
|4||Mix well and sprinkle with dressing.|
|1||Accompany authentic cottage cheese from Empordà with two preserved figs.|
|2||Decorate the plate with the thick syrup.|
|1||Mix 100 g of flour with 100 g of sugar and add 50 g of melted butter, 4 beaten eggs, and 1/4 liter of milk de leche.|
|2||Beat until the mix is homogenous.|
|3||Pour the mix into a greased tart mold or into a glass mold.|
|4||Cut the Can Bech preserved figs in syrup and cover the mix.|
|5||Place the cake in the pre-heated oven, at 180 ºC for 30 minutes, just until the surface turns golden. If necessary, wait 5 more minutes.|
|1||Make little tarlets with puff pastry (in a round shape).|
|2||After baking them until they are golden brown, place strips of duck ham and a piece of preserved fig in syrup in the tarlets.|
|1||Shape three very thin rectangles 30 x 10 cm out of puff pastry, previously sprinkled with sugar, and bake. (The result should be a golden brown, crunchy pastry.)|
|2||For the custard cream: boil 250 cc of milk with a lemon peel. Beat 3 egg yolks with two tablespoons of sugar. When they are spongy, add 1 tablespoon of corn flour dissolved in a few tablespoons of milk. Stir. Add the boiling milk and allow it to cook until it boils again and thickens, then take it away from the heat.|
|3||To prepare the millefeuille, place the first layer in a serving dish, add custard and the preserved figs with marc de cava, cut in half.|
|4||Cover with the second rectangle of pastry and repeat the previous operation.|
|5||To decorate the third layer of pastry, sprinkle with powdered sugar.|
|1||Prepare the focaccia dough (250 grs. of white flour, 250 gr. of vegetable flour and 10 grams of Baker's dry yeast, 10 gr. of salt and 320 grams. of warm water and let rest for half an hour.|
|2||In the baking dough stretch and shape desired thickness, put a layer of grated tomato with a little salt.|
|3||Sprinkle with oregano and thyme and let the dough arranging on pizza cheese, figs Can Bech and 200 grs. of goat cheese. All to taste.|
|4||Preheat oven to 250 º C and put into the bottom of the oven for about 20 minutes.|
Rid 20 g of yeast with 75 g of a little hot milk.
Add 3 tablespoons of flour and work it until the dough will be smooth. Let stand until doubled volume.
Make a volcano on the kitchen marble and add in the center 250 grams of bread flour, 55 gr of butter, 2 eggs, 55 grams of sugar, a pinch of salt, ½ lemon zest and ½ cup anise.
Work with hand or fork the ingredients of the medium of the volcano. Add the fermented dough and continue working with the flour until the dough is thin and compact.
Stretch the dough on a baking sheet with oil or butter, giving a thickness of 1 cm and an oval form.
Paint with egg and place over a little sugar.
Let stand until doubled in volume.
Cook in the oven at 180 º C for 20 minutes.
Meanwhile, add in a bowl, 200 g of neutral cream cheese, 200gr of mascarpone cheese and syrup from a jar of preserved figs. Mix everything and reserve in refrigerator.
Once the coca is at room temperature, cut it horizontally into two halves and fill it with the mascarpone cream. On top, add the figs in syrup also cut on halves.