Remove seeds and ribs from peppers and dice them. Combine all ingredients in a bowl and mix well. Chill for several hours.
Chef Brett Lamott of Café Maddalena in Dunsmuir offers this summer dessert. Serves 4.
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 in the off-season.
Ann Leon, of Leon's Bistro on Main Street in Chico, served this marmalade when she hosted a gathering for the Steinacher family and some of the buyers of their Maywood Farms figs. The marmalade finds many usesin Ann's kitchen, some of which are included in the serving ideas below.
Port Wine Vinaigrette:
Cook port wine in a saucepan over medium heat and reduce by 3/4. Add all ingredients except oil in a bowl. Slowly whisk in oil until emulsified. Add sald and pepper to taste.
Melt butter in skillet. Add walnuts, salt and pepper, toss and coat. Cook over low heat for 5-6 minutes until walnuts start to brown. Increase heat and add simple syrup, continually stirring for 1-2 minutes. Remove from pan immediatly and spread walnuts on a plate. Serves 4.
Note: If figs are not available or in season, substitute fig preserves.
Grill: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3-4 minutes per side or until cheese has mented. Serve hot with fig preserves on the side.
Indoor: Prepare quesadillas as directed, in a large skillet. Heat 1-2 tbsp. of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2-3 minutes or until golden brown - turning with a large spatula. Garnish as directed.
Note: Can also use pancetta