Entertain in style with pears and figs

With two stylish ingredients, turn an ordinary social event or family gathering into a first-class tasting affair. Use small plates featuring colorful, juicy pears and sweet, moist California dried figs to show off your culinary prowess. Offering a variety of small servings is a popular trend with today’s chefs — just like figs and pears.

Pear Pointers

“Enjoy the versatility of this juicy fruit, which adapts well to any mealtime or course.

“Benefit from the wide range of colors, flavors and textures when selecting from among several delicious varieties including the Green Anjou, Red Anjou, Comice, Seckel, Forelle, Bosc, Concorde, Starkrimson, Green Bartlett and Red Bartlett.

“Ripen pears at room temperature and check for ripeness by pressing the neck or stem end. It’s ripe if it yields to gentle pressure. To slow ripening, simply put them into the refrigerator.

“Find more pear tips and tasty recipes at www.usapears.org.

Fig Fundamentals

“Serve figs as a delicious, nutrient-rich snack or feature with other recipe ingredients.

“Buy dried figs all year round.

“Select two versatile varieties: delicious slightly nutty flavored golden Calimyrnas and sweet, moist dark purple Mission figs. Experiment with both, as they are interchangeable in most recipes.

“Learn more about California dried figs by visiting www.valleyfig.com.

Balsamic Glazed Pear and Goat Cheese Crostini

Makes 24 pieces

2 Pears

3 tablespoons balsamic vinegar

1 tablespoon butter

1 teaspoon honey

24 baguette rounds, toasted

1/2 cup goat cheese, spreadable

1/2 cup slivered almonds, toasted*

Freshly ground black pepper, (optional)

Core pears and cut into 48 thin slices. In large frying pan, heat vinegar, butter and honey over medium heat 2 to 3 minutes, stirring constantly, until reduced by half, about 2 tablespoons. Add pear slices and continue cooking 1 minute, turning once. Place 2 pear slices on each baguette round and top with 1 teaspoon goat cheese. Sprinkle almonds over cheese and garnish with fresh pepper, if desired.

*To toast almonds, place in heavy frying pan and toast over medium heat, stirring constantly, 1 to 2 minutes or until tan with toasted aroma.

Flank Steak Ribbons With Pear-Fig Salad

Makes 8 to 10 small servings

White Wine–Fig Dressing

1 cup sliced, stemmed figs

1/2 cup white wine

2 tablespoons fresh lemon juice

2 tablespoons finely chopped shallot

1 tablespoon honey

1/4 teaspoon each salt and freshly ground black pepper

1/4 cup olive oil

Herb-Rubbed Flank Steak

2 tablespoons each finely chopped fresh thyme and fresh rosemary

1 1/2 teaspoons minced garlic

3/4 teaspoon each salt and freshly ground black pepper

2 tablespoons olive oil

1 1/2 pounds flank steak, trimmed

Salad

3 cups mixed baby salad greens

1 1/2 cups pear chunks or slices

1/4 cup crumbled blue cheese

1/4 cup chopped roasted almonds, pecans or walnuts (optional)

In saucepan, combine figs and wine. Bring to a boil, reduce heat and simmer 2 minutes. Remove from heat and stir in lemon juice, shallot, honey, salt, pepper and olive oil. Set aside. Mix together thyme, rosemary, garlic, salt and pepper. Stir in olive oil. Spread on both sides of steak. Cook steak over hot grill or in broiler 5 to 8 minutes per side, until done as desired. Set aside. In salad bowl, combine greens, pears, blue cheese and nuts. Toss with fig dressing. Thinly slice steak across the grain. Serve 2 or 3 slices beef on small plate with salad on side.

Mini Ginger-Pear Cakes with Warm Figs and Pears in Brandied Honey Sauce

Makes 6 small cakes

Mini Ginger-Pear Cakes

3/4 cup granulated sugar

1/3 cup butter, softened

1 large egg

1/4 cup finely grated, peeled pears

1/4 cup finely chopped crystallized ginger

1 1/2 cups all purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground allspice

3/4 cup buttermilk

Warm Figs and Pears in Brandied Honey Sauce

2 to 3 ripe pears

1 tablespoon lemon juice

1/3 cup water

1/3 cup honey

5 tablespoons brandy, divided use

1 cup halved, stemmed figs

Preheat oven to 350°F. Generously coat 6 mini-Bundt pans* with vegetable cooking spray. In large bowl, cream sugar and butter with electric mixer. On low speed, beat in egg, then pear and ginger. Combine flour, cinnamon, baking powder, baking soda and allspice. Add flour mixture in three additions, alternating with buttermilk. Spread batter evenly in pans. Bake 18 to 22 minutes or until pick inserted in cake comes out clean. Cool 5 minutes. Turn out onto wire rack. Serve warm or at room temperature.

While cakes bake, prepare sauce: Core pears and cut into 18 ( 1/2 -inch) slices. Place pear slices in bowl and toss gently with lemon juice; set aside. In small saucepan combine water, honey and 1/4 cup brandy. Bring to a boil, then reduce heat and simmer 2 minutes. Add figs and simmer 3 minutes. Stir in pear slices. Remove from heat and stir in remaining 1 tablespoon brandy. To serve, place cakes on small plates. Arrange fruit on each plate, dividing evenly. Drizzle 1 to 2 tablespoons brandied honey sauce over fruit and cake.

*Or 9 (2 1/2 -inch) muffin pan cups.

Garlic Shrimp With Fig Tapenade

Makes 4 small servings

Fig Tapenade

1 cup chopped figs

2/3 cup chopped kalamata olives

1 tablespoon olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, minced

1 teaspoon each dried rosemary and thyme

Salt and pepper to taste

Garlic Shrimp

3 tablespoons minced garlic

2 tablespoons extra virgin olive oil

2 teaspoons dried rosemary

12 jumbo shrimp or prawns

Cherry tomato halves and chopped fresh herbs (optional garnish)

In saucepan, combine figs and 1/2 cup water. Bring to a boil, reduce heat and simmer until liquid is absorbed. Remove from heat; stir in remaining ingredients. Cover and refrigerate 4 hours or overnight to blend flavors. Bring to room temperature to serve.

Meanwhile, combine garlic, olive oil and rosemary in zip top bag. Add shrimp and marinate in refrigerator 1 to 4 hours. In lightly oiled pan over medium high heat, sauté shrimp until cooked through; remove. To serve, peel shrimp, leaving tail intact. Place about 3 tablespoons tapenade on small plate with 3 shrimp. Garnish with cherry tomatoes and fresh herbs, if desired.