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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

Maple, Fig, and Marsala Pie

Cooking Light NOVEMBER 1998

  • Yield: 10 servings (serving size: 1 wedge)

Ingredients

  • 1 (9-inch) Pastry Crust
  • 1 1/3 cups coarsely chopped dried figs (about 8 ounces)
  • 1/3 cup sweet Marsala or sweet sherry
  • 2 tablespoons stick margarine or butter
  • 1/2 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1 tablespoon cider vinegar
  • 2 teaspoons vanilla extract
  • 3 large eggs

Preparation

Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.

Combine the figs and Marsala in a medium saucepan, and bring to a simmer over medium heat. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; place in a medium bowl. Cool completely.

Preheat oven to 350°.

Melt the margarine in a small, heavy saucepan over low heat. Remove from heat; add brown sugar and salt, stirring until combined. Add maple syrup, vinegar, vanilla, and eggs; stir well. Add to fig mixture; stir well. Spoon fig mixture into prepared crust. Bake at 350° for 35 minutes or until filling is set. Cool on a wire rack.

Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 28%
  • Fat: 8.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 3.9g
  • Carbohydrate: 46.8g
  • Fiber: 4.2g
  • Cholesterol: 66mg
  • Iron: 1.7mg
  • Sodium: 172mg
  • Calcium: 63mg
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Maple, Fig, and Marsala Pie recipe

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