Drunken Figs Two Ways:

Serves 4


8–12 small to medium fresh ripe figs, washed, and cut in half and put into a bowl. Enough Grand Marnier liquor to cover the figs. About 1 C and then reserve about 3 to 4 T after for garnish and to flavor the pies.

1 C blueberries
1/3 C sugar plus 4–5 T sugar
2 T brown sugar
1/3 + C ricotta cheese (park skim is fine)
3/4 package cream cheese, softened
1 C whipped heavy cream (1 C “after” being whipped)
2 ½ t vanilla divided
Zest from one lemon
1 T lemon juic e (fresh squeezed only)
Pie crust mix for one crust
Coarse raw sugar for garnish
A bit of Himalayan or pink sea salt to garnish
1 egg whisked for egg wash
Butter and flour for the cookie sheet


  • Place cut figs in a bowl with the Grand Marnier. Let sit overnight, up to 24 hours. Drain and take 1 of the nicest figs and quarter. You will use these as the “floating” figs. You can keep then in the liquor until you next them atop the custard. With the remaining figs, dice into small pieces about the size of blueberries, and place in a bowl. Add the blueberries, the zest, the lemon juice, 1 t of the vanilla,4–5 T of sugar of the sugar, 2 T brown sugar and stir with spoon, being careful not to hurt the blueberries. Let sit for about 30 minutes to 3 hours.
  • Then, roll out your pastry dough. Cut into 4, 6” squares. Place a small amount of the fruit mixture in the center of each square. Bring the corners over to make a triangle and seal the edged firmly. Place on a buttered and floured baking sheet. Cut three slits in each hand pie, brush with egg wash, and sprinkle with coarse, raw sugar. Cook at 375 for 35 minutes. Remove when browned. Let cool.

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