Desserts

Jereme’s Kitchen, revisited — Gluten-Free Coconut Pie

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Hi everybody!  I just wanted to take a look back at some of my old posts and see if anything needed to be addressed.  It’s hard to believe that it’s been over 2 1/2 years since I started this blog!  As an aside, I wanted to thank all my readers for allowing me into your culinary lives.  Y’all are the best!

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Anyhoo, this Coconut Pie was the first recipe I had posted ever.  And weirdly, I did not include any pictures of any kind.  So this post hopefully fixes that.  Of course I made some changes, just to switch things up a little bit.  It has been a while since I’ve made this, but from what I remember, the pie still didn’t quite set up correctly.  I made some tweaks and I like the final product.  And this time I made it Gluten Free, so yay!  Now these changes, in addition to some boozy cranberries, seems to work.  The original recipe that I found from Penzey’s did not have a picture so I just kinda had to guess what it was supposed to look like.  Here’s what you’ll need:

  • 1/2 c. bourbon
  • 1/4 c. dried cranberries
  • 1 stick of butter, melted
  • 3 eggs
  • 1 1/2 c. sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 – 1/2 tsp. ground nutmeg
  • 1/2 c. coconut flour
  • 1/4 c. cornstarch
  • 2 c. milk
  • 14 oz. shredded coconut

1.  Preheat the oven to 350 degrees.  In a small saucepan, bring the bourbon up to a boil over medium heat.  Add the cranberries and turn off the heat.  Set aside to cool.

2.  In a large bowl, combine all of the ingredients (including the cooled cranberries and bourbon) and mix well.  Pour into an ungreased 10-in. pie plate.  Bake for about 45 minutes until browned and the middle is set.  Let cool.  Run a thin knife around the rim of the pie plate to help release before cutting.

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Notes — I think this would be good with some pistachios. . . This probably could have stayed in the over for another 5 or 10 minutes. . .  Might try baking this in the lower half of the oven and see if that can help develop the crust. . . I have tried grating the nutmeg on top of the pie instead of putting it in the batter.  I actually liked the results, especially if the pie is still warm!. . .

New look and fun with the Beekmans!

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Hey everybody!  Sure it’s been awhile since I’ve here, but it’s another injury-filled couple of weeks for me.  Maybe I should actually rest instead of still playing volleyball for once.  Humbug on that!  Anyhoo, I just have a couple of announcements.

First of all, Jereme’s Kitchen has a whole new look!  It took me awhile to decide on one and I will probably be tweaking it over the next few weeks.  Of course, I could just change it altogether.  I’d appreciate any feedback and thoughts!

Secondly, I got a chance to spend the afternoon with the Fabulous Beekman Boys earlier this month!  And this time they were both here (well, not here exactly, but close enough in Lansing, MI)!  If y’all remember, I was able to attend a reading by Josh Kilmer-Purcell back in April of 2011 when he came back for a visit of his old alma mater (Go Spartans!).  This go around, he came back and he brought his partner Brent Ridge MD with him!  The focus for this talk and book signing was for their new Heirloom Dessert Cookbook.  The recipes they have assembled are a collection of time-honored gems that have been a part of their own family traditions and histories.  Like the previous cookbook, they do leave a space for you personalize the recipes with your own special twist or just leave some notes on what to do.   There is also a space for you to add any family recipes and include it in this heirloom collection.  It’s a nice touch that other cookbooks don’t offer!  And one lucky Jereme’s Kitchen reader might just get their own signed copy to cherish (hint, hint — stay tuned)

Brent and Josh at Schuler's Books in Lansing!
Brent and Josh at Schuler’s Books in Lansing!
These two guys really do seem sweet and genuine.
These two guys really do seem sweet and genuine.

At the book signing, Brent had told me about a blog project that the Boys and Kenn the Biscuit Guy were planning.  So I got to talking with Kenn the Biscuit Guy (there is a very entertaining story about how his name came about, and it involves Martha Stewart!) and he gave me some of the details about it.  The blog is called Bake Like a Beekman over at Blogspot.  What is so great about this is that they will look at one of the recipes in the book, participants will then attempt to create them, and then everyone gets to share their experiences with the recipe.  You can talk about any changes you made, serving suggestions, concerns that you may have, or just share your results.

Here's the Heirloom Dessert Cookbook!
Here’s the Heirloom Dessert Cookbook!

Now the project did already start this past Sunday, with the first recipe being the Walnut Cake.  There are already some results from the participants posted.  A new recipe will be selected every Sunday, and there will be a deadline for submissions.  That way we can all learn everything we can from each other and then all move on to the next recipe!  I think it’s a wonderful project — it’s like we all are taking an online class together.  I look forward to participating and I encourage y’all to join in too!  If you do decide to partake, tell Ken-with-two-“N”s that Jeremy-with-an-“E” sent ya!

Fun fact that I learned from the Beekman Boys on Facebook -- Josh spent some time working at the State News (the school paper and Michigan State).  While there he had to design an ad for the college book store.  His handwriting was used as the design for the neon of The Student Book Store.
Fun fact that I learned from the Beekman Boys on Facebook — Josh spent some time working at the State News (the school paper at Michigan State). While there he had to design an ad for the college book store. His handwriting was later used as the design for the neon of The Student Book Store.

Friday Foodie Funnies, ep. 5

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Hey y’all!  I’ve had a weird week, and not in a good way.  I had a weird interview followed by back-to-back days of unrelated volleyball injuries.  Huzzah!  Well, watching this video made me feel better.  It is fall and if you remember my post from a couple of weeks back, it is time for Pumpkin-Spice everything!  This video shows how some people might feel about that.  And yes, I did post this on Facebook yesterday, but I liked it so much I wanted to share it here.

 

Lemon Macarons

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Now I’ve done a lot of research on macaroons.  Alright, it’s not like I’ve done a dissertation on the topic but I’ve done comparisons on lots of different recipes.  And what I’ve found is that all the recipes are pretty much exactly the same.  Well, not exactly — they do differ on different flavorings and whatnot.  But since the base recipe is pretty simple and standard, you can get a little creative with flavorings.

I admit, this is not my best batch ever.  Guess I'm out of practice.
I admit, this is not my best batch ever. Guess I’m out of practice.

Of course, “lemon” isn’t exactly creative, but I had some lemons in the fridge already so that was an easy choice for me.  Plus, the zest won’t really change the moisture content of the ingredients.

But let me backtrack a little bit.  If you don’t know what macarons are, they are those really colorful, round, meringue-based, French cookies that looks so intimidating to make but really aren’t.  They have some specific requirements though.  Anyhoo, here’s what you’ll need. . .

Still, some turned out okay.
Still, some turned out okay.

For the cookies:

  • 3/4 c. almond flour
  • 1 c. powdered sugar
  • 2 egg whites
  • pinch of cream of tartar
  • 1/4 c. superfine sugar
  • zest of 1/2 lemon
  • yellow food coloring (optional)
  • lemon oil (optional)

1.  Line a sheet pan with parchment paper or a silicone mat.Sift together the almond flour and powdered sugar together twice.  Set aside.

2.  In the bowl of a mixer fitted with the whisk attachment, start to whip until foamy.  Then add the cream of tartar and whip until soft peaks.

3.  Once you get soft peaks, start gradually adding the superfine sugar with the mixer on low.  Then continue to whip on high after all the sugar has been incorporated until you get stiff peaks.  Add the food coloring and lemon oil (if using) and whip until combined.

4.  Add the zest and flour mixture in three batches, folding well each time.  Continue folding until the mixture is smooth and shiny.

5.  Transfer the mixture to a piping bag fitted with a 1/2-inch round tip.  Pipe into small circles, about 3/4 inches across.  Rap the pan on the counter to release any bubbles (I don’t think I did that hard enough this time).  Now let sit at room temperature for about 30 minutes.

6.  Bake in a preheated oven at 325 degrees F for 10 – 15 minutes, until the edges are slightly browned.  Cool for about 10 minutes on the pan, then peel off parchment and transfer to a cooling rack to cool completely.  Set aside whilst you make the filling.

I like smaller macarons.  They're cute!
I like smaller macarons. They’re cute!

For the filling:

  • 8 oz. cream cheese
  • juice of 1/2 lemon
  • zest of 1/2 lemon
  • 1/4 c. superfine sugar
  • 1 t. vanilla

In the bowl of a mixer using the paddle attachment, combine the cream cheese, lemon juice, lemon zest, sugar, and vanilla.  Mix until smooth.

Assemble the cookies by matching up similarly sized cookies.  Spread a small amount of the filling on one of the matching pair and sandwich them together.  Serve immediately.

I found this on the interwebs (the website is in the bottom corner of the pic).  Hope the pic helps clear up any confusion.
I found this on the interwebs (the website is in the bottom corner of the pic). Hope the pic helps clear up any confusion.

Notes — I could not find the piping tip that I needed so these didn’t exactly look the way I wanted. . . Try not to diddle with them too much after you pipe them. . . Now I made a lot of filling for this (again, I had a brick of cream cheese available) — just cut it in half, or just make a double batch of cookies, or just use it to make a cheesecake, or schmear it on a bagel. . . I have read that you should age your egg whites.  Not sure why.  Haven’t done it before.  Maybe I’ll try that out just to see what differences there are. . . I’m also not sure you’ll need the cream of tartar, but whenever I make a meringue I always throw some in there. . .

Friday Foodie Funnies, ep. 3

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Bonus post!  Aren’t you excited?  And you thought Friday the 13th is bad luck!  Just saw this yesterday on the blog by Amy Blandes and just had to share.  This is my favorite time of year.  Check out this post from a couple of weeks ago which helps explain why.  It just makes me think of cozying up with friends and family with a lot of food and booze.  And it’s good to celebrate with your peeps!

I love pumpkin-flavored everything!
I love pumpkin-flavored everything!

But it’s not just the time for pumpkin this and pumpkin that.  There’s pumpkin-pie-spice-flavored everything, too.  Like those M&Ms that I’ve never seen before.  Oh well, Happy Friday!

And don’t forget to follow me on Facebook here and here!  Or don’t.  But it will make me sad if you don’t.

Gluten-Free Caramel Nut Brownies (a.k.a. Failed Rocky Road Brownies)

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Who doesn’t like a good brownie?  I know I do.  This is my take on a good brownie recipe with a little twist.  Originally I had wanted to do a Rocky Road recipe but it didn’t quite work out.  So this really turned out to be more of a Caramel Nut Brownie, which is still good and tasty!  See, what had happened was I had added the marshmallows to the recipe, but in the process of baking they had melted down to form a caramel-ly nugget in the brownie.  It tasted great, but not exactly the intent.  But that’s how we got penicillin, right?  Well, not really but same principle.

Caramel Nut Brownies!
Caramel Nut Brownies!

On another good note, these are actually gluten-free.  Brownies are one of those things that are easier to make GF since the ratio of flour in the recipe is quite low when compared to a cake.  So you could just swap out the flour with anything that you have on hand, like bean or coconut flour.  I had some GF flour and some xanthan gum on hand so that’s what I used.  Yay me!

Breakfast of champions!
Breakfast of champions!

This recipe was adapted from Ina Garten / Barefoot Contessa and you’ll need a half sheet pan.  Here’s what else you will need:

  • 4 sticks unsalted butter
  • 1 lb., plus 12 oz. semisweet chocolate chips
  • 6 oz. unsweetened chocolate, chopped
  • 7 large eggs
  • 3 T. instant coffee granules
  • 2 T. vanilla extract
  • 2 1/4 c. sugar
  • 1 c. gluten-free flour
  • 1/4 t. xanthan gum
  • 1 T. baking powder
  • 1 t. salt
  • 2 c. chopped walnuts
  • 2 c. mini marshmallows
  • 2 T. cornstarch

1.  Preheat your oven to 350  degrees F.  Now butter and flour your half sheet pan and set aside.

2.  In a heatproof bowl, melt the butter, 1 lb. of the chocolate chips, and the unsweetened chocolate in a double-boiler.  Allow to cool.

3.  While the chocolate is cooling, in a large bowl mix the eggs, instant coffee, vanilla, and sugar.  Once combined, gradually add the cooled chocolate mixture.  Let cool to room temperature.

4.  In a medium mixing bowl, sift together your flour, xanthan gum, baking powder, and salt.  Add this to the chocolate mixture and stir to combine.  In a small bowl, toss together the walnuts, marshmallows, and cornstarch.  Add them to the batter and incorporate.  Pour into the prepared baking sheet.

5.  Bake for 20 minutes, then gently drop the baking sheet onto the oven shelf to help any excess air escape from the pan.  Finish baking for about another 15 minutes, until done (test with a cake tester).

6.  Allow to cool completely.  Cut and serve.  You could dust with a little powdered sugar if you like.

Don’t forget to check me out on Facebook!

Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.
Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.

An experiment with Honey, Raspberries, and Cream Cheese

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Alright so this isn’t all that much of an experiment, but I’m doing this in a different way.  But what I wanted to do is try to make some mini cheesecakes and clean out the pantry at the same time.  I had a bunch of cream cheese in the fridge, but not enough to make a whole cheesecake; I had some raspberry coulis left over from the Marquis Roulade I made a few weeks ago; and there was some honey that I was just tired of looking at.  Throw in some graham crackers and some frozen raspberries and it all made sense.

Definitely looked better with the pink liners

Actually there is a little bit of an experiment going on here.  Instead of making the filling using a stand mixer, I tried to make everything in the blender.  I was thinking to myself that this should work, in theory.  It actually didn’t work out too bad.  There was a little bit of work trying to get the blender going at first, but the batter was very smooth.  Doubt that I could do this for a full cheesecake recipe though — my blender is too small.

There were really stuck in there. So use liners!

It’s hard to figure out a recipe here.  Like I’ve said before, I do have a specific formula for cheesecakes that I like to follow, so I just used that as a guide.  I cut down a graham cracker crust recipe in half which I just sprinkled on the bottom of the tins or cupcake papers.  My serious recommendation that I have for a recipe like this is to definitely use paper liners.  One of the pans that I used is non-stick which I also generously sprayed with cooking spray — I still had to dig the cheesecakes out with a fork and spoon.  Here’s what you need:

For the crust:

  • 6 graham crackers
  • 1/4 c. sugar
  • 1/4 c. butter, melted

Pulse the crackers and sugar in a food processor until fine crumbs.  Mix in butter and set aside.

For the filling:

  • 3 8-oz. packages cream cheese
  • 3 eggs
  • 3/4 c. honey
  • about 4 oz. frozen raspberries
  • raspberry coulis

1.  Preheat oven to 350 degrees F.  Line standard cupcake pans with liners.

2.  Throw the cream cheese, eggs, and honey in a blender.  Or you could beat the cream cheese in a stand mixer until smooth.  Add the honey and combine.  Then add the eggs one at a time, scraping down the sides after each addition.  (See!  Using the blender is easier).

3.  Place a couple of tablespoons of the crust mixture on the bottom of each cupcake liner.  Lightly press down and place 1-2 of the frozen raspberries on the bottom.  Fill about halfway with the cheesecake batter.  Add about 1 t. of the coulis and carefully fill the liner about 2/3 full.

4.  Bake in the over for about 30 – 45 minutes, until the middle is set.  Allow to cool in the pan for about 10 minutes.  Remove from the pan and cool completely.

Vanilla Cheesecake with Strawberries

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Alright, I gots power back (huzzah!)  And I gots a job offer (another huzzah!).  So let’s celebrate with a pretty cheesecake!  This is definitely one of the prettier cheesecakes that I make.  Of course, it is one of the more labor intensive ones to construct, but it’s easy to switch it up by using peaches, oranges, kiwis, or what’s ever striking your fancy that day.  And the cheesecake recipe is such a great staple to have.  This particular recipe is a little bit extra special because I do use a vanilla bean here instead of the extract.  Just a nice touch that really stands out.   Plus you see all the nice tiny vanilla beans, which I just love.

This I made for my Summer Mullet Party / Wine Tasting (you know — business in the front, party in the back).  Unfortunately I was not able to take any pics of any slices, but it was a big hit from what I understand.  I was too preoccupied tasting wine at the time.  And rum.  And bourbon.  Anyhoo, here’s what you need:

For the crust:

  • 12 big graham crackers (before you break it into four pieces)
  • 1/2 c. sugar
  • 1/4 t. salt
  • 6 T. butter, melted

1.  Preheat oven to 350 degrees F.  Wrap the bottom and sides of a 9″ springform pan with heavy-duty foil.  Lightly coat the bottom and sides of the pan with cooking spray.  Set aside.

2.  Slightly break up crackers and place in the bowl of a food processor with the sugar and salt.  Pulse until fine.  Stir in butter well, and transfer to prepared pan.  Press the crumbs into the bottom of the pan and halfway up the sides of the pan.

3.  Bake for about 10-12 minutes, until crust starts to brown slightly.  Remove from the oven and allow to cool.  Set aside.

For the filling:

  • 5 8-oz. packages cream cheese
  • 1 1/4 c. sugar
  • 1/4 t. salt
  • 5 eggs
  • 1 vanilla bean, split and seeds scraped out
  • 1 c. sour cream

1.  Reduce heat to 325 degrees F.  In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and fluffy.  Gradually add the sugar and salt while mixing on low, being sure to scrape down the sides of the bowl.

2.  Add the eggs one at a time, scraping down the sides after each addition.  Now add the vanilla seeds and mix to combine.  Stir in the sour cream, again scraping the sides to mix well.

3.  Pour the batter into the cooled crust.  Place the pan in a roasting pan.  Now fill the roasting pan with hot water halfway up the sides of the cheesecake.  Bake for 1 1/2 – 2 hours until set in the middle.  If the top browns too quickly, cover with foil.

4.  Remove from the oven and run a pairing knife around the edge of the cake to help release it.  Cool completely and then refrigerate at least 6 hours or overnight.

For the topping:

  • 1-2 pints strawberries, hulled & sliced thin, leaving one whole
  • 1/2 red currant jelly
  • 2 t. water

1.  In a small saucepan on low heat, combine the jelly and water.  Gradually melt until mixture is easily spread with a pastry brush.  Set aside to cool but still stay liquid.

2.  Brush the edge of the top of the cheesecake with the warm red currant jelly glaze and make a ring of the sliced strawberries around the edge.  The glaze should re-set when chilled which helps hold the strawberries in place.

3.  Start layering overlapping concentric circles of strawberries, brushing each with the glaze.  Once you get to the middle, place the whole strawberry and brush with the glaze.

4.  Chill in the refrigerator for a few hours to set.  Then you can slice and serve!  And then you visit Jereme’s Kitchen and Daisy Cakes on Facebook and tell me how the recipe went for you 🙂

Notes — I’ve found it helpful to sort the strawberries according to size first before slicing.  I use the slices of the larger strawberries on the outer layers, saving the smaller ones for the inner circles. . . Try different patterns.  Instead of pointing the tips of strawberries out, have the points run along the edge of the cake.  You can then alternate directions with each successive circle.  I really hope that I explained that well.

Rhubarb Pearl Empanadas

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So this is another one of those clean-out-the-pantry kind of recipes.  I had some fresh rhubarb to use up so I thought to myself, “Waterlily, how should we handle this?”  So looking around, I found some shredded coconut left over from some German Chocolate Cakes and I had some Tapioca pearls that I had no idea that I had.  Let’s throw this all together and make some empanadas!  But somewhere along the line, I lost track of how big things should be and ended up making a half-pie or a calzone kind of thing.  Just think of it as a “family sized” empanada!

Yay! Empanadas! And there’s some peonies in the background!

And I was surprised with how they turned out and how the flavors worked together.  You get some tartness from the rhubarb, some sweetness from the coconut, some chewiness from the tapioca, and the crispy, flaky crust.

Again, since the recipe falls under the category of clean-out-the-pantry, it’s a rough approximation, at least for the filling.  The crust does have exact measurements, but like with any pie crust, it will vary depending on the humidity in your kitchen.  Here’s what you need.

Now that’s a “family sized” empanada!

For the crust:

  • 3 c. all-purpose flour
  • 2 sticks cold butter, cubed
  • 8 oz. cream cheese, cubed
  • 1/4 t. salt
  • 1/4 c. cold water, at most

1.  In a food processor, pulse the flour and salt together to combine.

2.  Add the cubed butter and cream cheese.  Pulse until the mixture becomes coarse, maybe 15 seconds or so.  With the processor on, gradually stream the water through the feed tube until the crust starts to form a ball.

3.  Turn the crust out onto a work surface and form into a ball.  Divide the ball in half and form both halves into discs.  Refrigerate for at least an hour.

4.  Roll out the dough into a rough circle about 1/16″ thick.  Return to the refrigerator to chill whilst you make the filling.

For the filling:

  • 2 c. chopped rhubarb
  • 1 c. shredded coconut
  • 1 c. unprepared tapioca pearls.
  • 1/2 c. sugar
  • 1/4 c. flour

1.  Prepare the tapioca according to package directions (although I think I made up my own directions).  Set aside.

2.  In a large bowl, place the rhubarb, coconut, and tapioca.  Sprinkle flour and sugar on top and toss to combine.

So there might be a little bit more coconut than I thought

Make your empanadas:

1.  Preheat oven to 350 degrees F.  In your prepared crust, spread about half the filling onto on half of the dough.  Lightly brush some water onto the edge of the crust.  Gently fold over the other half of the dough onto filling and crimp the edges or roll them over.

2.  Brush the empanada with milk or cream and sprinkle with sugar.  Cut some vents in the top to release some steam.  Bake in the middle of the oven for about 35 minutes, until golden.  Allow to cool slightly before serving.

Notes — I didn’t add a lot of flour because, in theory, the tapioca should help absorb the liquid released by the rhubarb. . . I thought that this would be good with just the coconut and the tapioca. . . Still working on taking nice pictures, but I was excited to include my peonies.  They didn’t bloom last year. . .

Summer Crumble with Rhubarb, Raspberries, Dried Figs, and Pecans

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We just had our first official day of summer and it was ridiculously hot here in Michigan — 97 degrees F around these parts.  Now I’m not 100% sure if figs are a summer fruit, but rhubarb and raspberries always make me think of the season.  And when it’s summer, you don’t want to be in a hot kitchen all day, so this is ideal!  What’s special about this recipe are the dried figs.  They can help absorb some of the liquid that is released by the rhubarb and they add some sweetness, texture, and color.  Sure, I was just trying to clean out my pantry but this combination really goes well together.

Just throw all the topping ingredients in a bowl and mix it up, and get another bowl to toss the filling with some sugar and flour and you are all set.  You can even make the topping the night before and put it in the fridge for when you’re ready!  Easy-peasy!  Here’s what you need:

Rhubarb and Figs actually look nice together. I toss in the raspberries later.

For the topping:

  • 3/4 c. all-purpose flour
  • 3/4 c. sugar
  • 1/4 t. salt
  • 1/2 c. rolled oats
  • 1/2 c. chopped pecans
  • 1 stick of unsalted butter, cut into 1/2-in. cubes

1.  In the bowl of a stand mixer fitted with a paddle attachment, stir together the flour, sugar, and salt.  Add the butter and mix on low speed until the topping resembles loose crumbs.

2.  Stir in the oats and pecans.  Set aside.

I really struggled with taking a picture that did this crumble some justice. Again, I’m still trying to figure out photography and composition.

For the filling:

  • 1/2 c. vanilla sugar
  • 1/4 c. flour
  • 1/4 t. nutmeg
  • 1 lb. rhubarb, chopped into 1/2-in pieces
  • 12 – 15 dried figs, cut into quarters
  • 8 oz. raspberries
  • juice of 1/2 lemon

1.  Preheat oven to 350 degrees F.  In a small bowl, stir together the sugar, flour, and nutmeg.  Set aside.

2.  Place the lemon juice, rhubarb, figs, and raspberries in your baking dish.  Gently toss.  Sprinkle the sugar mixture over the top and let sit for about 5 minutes.

3.  Sprinkle the topping over the top of the fruit in an even layer.  Bake for about 45 minutes, until the mixture is bubbling and the topping is golden.  Allow to cool for about 10 minutes before serving so the filling can set up just a tiny bit.

Notes — My pecans got a little bit toasty, but tasted fine.  If burning them is a concern, you could add the pecans to the filling instead of in the topping. . . Store this in the refrigerator. . . You can reheat this in the oven at 350 degrees F for about 15 – 20 minutes.