>Recipes
Fig and Pear Bars
Makes 15 servings
Time to Prepare: 1:15
Time to Cook: 0:35
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Ingredients
3/4 cup Figs, dried, uncooked 3/4 cup Pears, dried, sulfured, uncooked 1/2 cup Water 2 tbls Sugars, brown 5 tbls Margarine, regular, unspecified oils, with salt added 2 tbls Sugars, granulated 3 large Egg, white, raw, fresh 1 tsp Vanilla extract 1 3/4 cup Wheat flour, white, all-purpose, enriched, bleached 1/2 tsp Leavening agents, baking soda 1/4 tsp Salt, table 2 tbls Milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids and vitamin A
Directions
1. In small saucepan, heat figs, pears, water, and brown sugar to boiling. Reduce heat and simmer, uncovered, until fruit is softened and mixture is thick, about 20 minutes. Process mixture in food processor or blender until smooth. Cool.
2. Beat margarine and granulated sugar in medium-size bowl until fluffy; beat in egg whites and vanilla. Mix in combined flour, baking soda, and salt. Shape dough into 4 logs, each about 5 x 2 x 1/2 inches. Wrap each in plastic wrap and refrigerate about 1 hour.
3. Roll 1 log on floured surface into 12 x 5-inch flat rectangle. Using 1/4 of the fruit mixture, spread a 1-inch strip down center of dough. Fold sides of dough over the filling, pressing edges to seal. Cut log in half and place, seam side down, on greased cookie sheet. Repeat with remaining dough logs and filling. Brush tops of logs with milk.
4. Bake until lightly browned, about 12 minutes. Cool on wire racks; cut into 1 1/2 -inch bars.
2. Beat margarine and granulated sugar in medium-size bowl until fluffy; beat in egg whites and vanilla. Mix in combined flour, baking soda, and salt. Shape dough into 4 logs, each about 5 x 2 x 1/2 inches. Wrap each in plastic wrap and refrigerate about 1 hour.
3. Roll 1 log on floured surface into 12 x 5-inch flat rectangle. Using 1/4 of the fruit mixture, spread a 1-inch strip down center of dough. Fold sides of dough over the filling, pressing edges to seal. Cut log in half and place, seam side down, on greased cookie sheet. Repeat with remaining dough logs and filling. Brush tops of logs with milk.
4. Bake until lightly browned, about 12 minutes. Cool on wire racks; cut into 1 1/2 -inch bars.
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