FIG AND PECAN PIE
COMMENT:
Figs were the most plentiful fruit available to the early Cajuns and
Creoles. During the late summer, figs were canned in every household in
bayou country. To combine fig preserves with pecan pie is a natural.
INGREDIENTS:
1/2 cup chopped fig preserves
1 tbsp vanilla
1 cup chopped pecans
3 eggs, beaten
1/2 cup sugar
pinch of cinnamon
1 tbsp corn starch
pinch of nutmeg
1 cup Karo syrup
1 9-inch uncooked pie shell
1/4 cup Louisiana cane syrup
METHOD:
Preheat oven to 325 degrees F. In a large mixing bowl, combine sugar and
corn starch. Add syrups vanilla, and eggs. Using a wire whisk, blend
thoroughly. Add chopped pecans and fig preserves and blend well into the
mixture. Season with a pinch of cinnamon and nutmeg. Pour ingredients into
pie shell and bake on the center rack of oven for forty-five minutes.
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