12 fresh figs (approximately 1 ounce each), stems trimmed
12 fig leaves approximately 5 inches long, washed and dried,
stems trimmed (available at some farmers’ markets and from growers)
4 ounces unsalted butter at room temperature
2 tablespoons of granulated sugar
4 ounces heavy whipping cream whipped to medium peaks
Preheat oven to 350 degrees.
With the pastry brush, butter the inside of a baking dish large enough to hold the wrapped figs and sprinkle with 1 tablespoon sugar.
Place a fig leaf on a cutting board, leaf stem side toward you with the rough side up. Brush lightly with butter on both sides.
Put one fig in the center of the leaf; fold the bottom of the leaf over the fig, then fold one side in and then the other. Roll to the top.
Place in the baking dish with the top side down so it won’t unroll. Repeat until all figs are wrapped and placed in the baking dish.
Sprinkle the wrapped figs with the remaining tablespoon of sugar.
Bake at 350 degrees for 1/2 hour. Remove from the oven and let rest for 5 minutes.
To serve, place 3 rolls on a plate.
Unwrap one roll leaving the fig in the leaf and place a dollop of unsweetened whipping cream on top.
Note: While the fig leaves are edible, a little goes a long way. The leaves impart a slight flavor
of coconut to the figs.
Variation: Try substituting apricots or peaches for the figs.
Edible Shasta-Butte is the guide to local food, dining, and gardening in Northern California’s central valley from Butte County north to the Oregon border.