[Jamestown1630]

That sounds great. I once made a watermelon salsa that was really surprising flavor-wise; but it just doesn’t hold up very well, and blending it into a gazpacho makes more sense.

-JT

[Liz]

I know you like figs as much as I do. So I'm parting with a treasured recipe. Appealing, fantastically rich seasonal dessert; almond frangipane for sweet tooth; oven transforms teardrop-shaped figs' youthful sweetness to a mature depth of flavor. Encased in Thomas Keller’s buttery-flaky crust recipe....can par-bake in porcelain quiche pan (if you have one).

Crostata di Fichi / Fig Tart / filled with Di Sarono Amaretto Pastry Cream\

METHOD Roll pastry 1/4" thin. Place in 9" tart pan w/ removable bottom or pie pan; trim excess; chill firm; dock. Bake blind/lightly golden 375 deg 10–15 min. ASSRMBLY add almond mixture to par-baked crust; Smooth w/ back of spoon. Arrange 14-1/4'ed figs (skin side down) on top. Press gently to secure; bake puffed/golden 375 deg 40–45 min. FINAL Lightly Glaze figs. GLAZE Right before removing tart from oven, micro-warm/liquefy 2 tb honey/tsp water in 10-sec intervals. Mix well. FILLING Proc/Grind smooth 3 min 2 c slivered almonds, 2/3 c sugar, 3 eggs, tsp vanilla, 2 Tb amaretto, 1/4 tsp salt, 2 Tb butter, 2 tsp lemon zest; should be slightly flowing paste. SERVE at room temp.