Satisfy your fig cravings year-round.
By America's Test Kitchen | August 15, 2012
<< Back to Article: Secrets to Fig Bars
What if I want to use fresh figs? Should I skip the apple juice step and just puree with lemon and some salt?
Hi belmontmedina, thanks for stopping by. Just checked with one of the cooks. For this recipe, we wouldn’t recommend using fresh figs unless they are cooked down to the consistency of dried figs, which would probably take quite a bit longer than the 15 to 20 minutes that the recipe calls for. Even without the apple juice, the texture will be totally different. Hope this helps. Happy baking!
I would like to see if this recipe can be made healthier and gluten free substituting almond flour for whole wheat and Stevia rather than brown sugar. Thus increasing the protein content while lowering the carbs. I would use parchment paper rather than greasing the bottom or use a healthy fat such as coconut oil for that same purpose.
Fantastic!! Used dried cranberries with fresh orange juice and then dried apricots with apricot nectar. Really good. Never thought I’d find a recipe for “Fig Ne*wtons”. This will also be made soon with dried blueberries but I am trying to figure out what fruit juice to use – might go with your apple juice. Thanks again!!
I made this recipe today using fresh ‘petite negra’ black figs from my potted tree. I cooked the figs with just a little sugar on a low simmer for quite a while, reducing them quite a bit and getting a very thick mixture. I pureed them with an immersion blender, then mixed in a tablespoon each of corn starch and flour to provide a little extra thickening and let them cool. The rest of the recipe was unchanged — these things are GREAT! Despite what was said above, the fresh figs work very well as long as you reduce them. I’ve tried other fig bar recipes from the Internet but none come close to these — they aren’t too sweet and not too dry — this recipe is a keeper!
I am a caregiver to a client who doesn’t have much of an appetitie. My client will eat Fig Newton’s, but doesn’t like the cakey coating. I’m hoping he will like this version.
I especially like the idea of rehydrating the figs with apple juice and making the crust with brown sugar.
I myself would like to try it with the dried blueberries suggested by dancinglemons.
I’ll try to get back to this site with the results.
This was harder than it looked. I drained the figs and added liquid back when I pureed them, but I still had 1/2 cup leftover.
Had problems with the top crust – tore easily.
That said – they were good – tasted better after 2 days!
I have made this recipe with just about every dried fruit available except bananas and the spouse has liked all, especially pineapple. I have done most with apple juice and even some with aloe vera juice when it was in the refrigerator. I have a template in the freezer for the top which I have found to fit better into the pan measured at 7.5 inches.
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