Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

273 calories; calories from fat 28%; fat 8.5g; saturated fat 2.1g; mono fat 3.1g; poly fat 2.4g; protein 3.9g; carbohydrates 46.8g; fiber 4.2g; cholesterol 66mg; iron 1.7mg; sodium 172mg; calcium 63mg.
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