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Figs were brought to California by the
Spanish missionary fathers who first planted them at the San Diego Mission in
1759. Fig trees were then planted at each succeeding mission, going North
through California. The Mission fig, California’s leading black fig, takes its
name from this history. The popular Calimyrna fig, golden brown in color, is the
Smyrna variety that was brought to California’s San Joaquin Valley from Turkey
in 1882, and was renamed Calimyrna in honor of its new homeland.
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Fresh Fig Dessert Pizza
1 18 oz. package prepared sugar cookie dough
4 oz. cream cheese, softened
1/4 C. mascarpone or sour cream
1 egg
1 pound firm, ripe fresh figs (about 8 large), quartered
1/4 C. currant or apple jelly
2 t. fresh lemon juice
Preheat oven to 325°F.
Slice and place the cookie dough in a single layer on a 12-inch pizza pan. Allow
to stand for a few minutes at room temperature until softened. Flour hands
generously and press dough slices together evenly to about 1/4 inch thick,
leaving 1/2-inch raised edges all around. Bake at 325°F for 10 minutes or until
lightly browned. Cool.
Combine cream cheese, mascarpone and egg in a small bowl. Beat until smooth.
Spread evenly over crust except on edges. Bake 15 to 20 minutes or until filling
is set and lightly browned. Cool.
Just before serving, arrange fig quarters on top. Melt jelly with lemon juice in
a small saucepan over low heat and brush onto figs. Cut into wedges.
Makes 8 servings.
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