figs & prosciutto

This combination of figs and Prosciutto might be one of my favorite summer bites.
Quick to come together and easy to serve.  Every chef and cook I know is making some variation of this at this time of year. The only difficulty I usually have, is grabbing them at the Farmer's Market in the short window of time they are available. This summer it seemed they were only around for a couple of weeks - and only being sold by a few farmers. 
I, of course, scooped up whatever I could get my hands on and served them every chance I had. 

This appetizer started our most recent TK dinner.

I did some with Goat cheese and some with Parmesan cheese. I like both although usually I prefer the hard cheese. These were pan fried in the one non-stick pan I own (was just easier) Then finished with a drizzle of wildflower honey, fresh pepper and thyme.

Easy.

Delicious.

YOU WILL NEED:

Figs

Prosciutto

Goat cheese or Parmesan cheese

Honey

Fresh thyme

Pepper

TO DO:

Slice all the figs in half lengthwise.

Slice all your prosciutto so you have long thin pieces.

Pick your cheese then put a small piece right in the center of each fig.

Wrap each fig/cheese segment with Prosciutto.

Pan to medium/medium high heat.

Place several bites in the hot pan with the seam side down.

Doing this side first helps to keep the fig wrapped and everything looking pretty.

Cook just until the prosciutto is crisp. 

Then flip and cook the other side.

Remove to a plate lined with a paper towel.

When ready to serve, arrange as many pieces as you can onto your serving platter.

Drizzle with a scant amount of honey.

Add pepper then finish with the thyme leaves.

Enjoy.

The following photo I am adding because these were the tiniest, cutest figs I've ever seen! Probably about the size of cippolini onions. So cute!

Fresh Peach Dumplings

FOR LIZZIE...
These fresh peaches were fantastic all by themselves! I figured they could only get better with sugar and pastry right? The inside mix looked like I was making a crisp, and apparently tasted great since my daughter was trying to eat it by the spoonful! The second time I made this I learned the trick was to get it all assembled faster then she could eat it.
A little bit of work (although I cheated again and used store bought puff pastry) but definitely worth the effort. Make sure the peaches are very firm. The mix can be easily doubled, made ahead of time and refrigerated for a couple of days. This way half the work is done and ready for you to make a few whenever needed. Serve with vanilla ice cream. Yummy!
By the way, the photo makes this dumpling look gigantic! It's not. Maybe 3x4 base after baking. Perfect single serving.
YOU WILL NEED:
2 sheets puff pastry - thawed but very cold
4 large peaches
1 egg beaten with a splash of water
juice from 2 lemons
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/3 cup sugar
additional 1/4 cup sugar for sprinkling on top - set aside (and you do not have to use all of it)
1/3 cup firmly packed brown sugar
1/4 cup flour
1/4 cup butter - chilled
handful of very finely ground walnuts (I usually do this in the Cuisinart)
TO DO:
Oven to 375
Juice the two lemons in large bowl and set aside
Bring a large pot of water to a rapid boil - you will need to blanch the whole peaches. While waiting for water to boil combine the cinnamon, nutmeg, 1/3 cup sugar, brown sugar, flour and nuts. With a pastry blender mix in the cold butter until it looks like chunky sand (sorry - terrible description I know)
Roll out the chilled puff pastry on a lightly floured work surface to about 1/8 inch thickness. It needs to be about a 16x16 square. You will need to cut 4 large squares from each sheet. Place pieces on parchment lined baking sheet and put back in the refrigerator till ready to fill.
Hopefully the water is boiling now. Drop the WHOLE peaches into the boiling water for 15 seconds. Remove and peel - the skins should slide right off. Halve the peaches, remove pits and put in lemon juice then into the cinnamon mix.
Grab your baking sheet. Place a spoonful of cinnamon mix in the center of each piece of pastry, then a peach half (cut side down) then sprinkle more mix on top - I do a sort of assembly line with the pastry sheets and peaches to make sure I evenly distribute and use all the mix. Paint the edges of the pastry with the remaining lemon juice. Start folding up your dumpling - one corner to the top of the peach - then next corner - etc...I also use the lemon juice to kind of seal up the folded edges. Dumplings back to parchment lined baking sheet. Paint them well with the beaten egg/water mix. Sprinkle all over with sugar. Prick a few holes around the top to let steam escape. Bake for 30 minutes or until pastry is browned and crispy. Let cool 10 - 15 minutes before serving (don't forget the ice cream)