ingredients
2/3 cup butter, softened3/4 cup granulated sugar
1 egg, beaten
1/2 teaspoon vanilla extract
2-3/4 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon salt
1 jar  THE GRACIOUS GOURMET FIG ALMOND SPREAD
1/3 cup ground almonds
1 ounce white chocolate, chopped and melted

instructions
In large bowl of electric mixer, beat together butter and sugar. Beat in egg. Beat in vanilla.
Combine flour, baking powder and salt, blend thoroughly into butter mixture (mixture will
be crumbly). Grease 9-inch Pyrex pie plate. Spread half of crumb mixture (about 2 cups)
evenly on bottom. Dollop spoonfuls of THE GRACIOUS GOURMET FIG ALMOND SPREAD on
top, gently spread evenly. Mix remaining crumbs with almonds; spread on top of figs; pat
down lightly. Bake at 375 degrees F about 25 minutes, or until golden brown around edges, and firm
to the touch. Cool on wire rack.

ingredients
1 package (15 count) Athens Mini Fillo Shells
8 tablespoons softened blue cheese
5 tablespoons of THE GRACIOUS GOURMET FIG ALMOND SPREAD
3 tablespoons toasted sliced almonds

instructions
Bake the fillo tartlets in a preheated 350 degree F oven for about 5-7 minutes until nicely browned.
Remove and cool. Add 1 . teaspoons blue cheese to each tartlet shell. Spoon 1 teaspoon
of THE GRACIOUS GOURMET FIG ALMOND SPREAD over the cheese in each tartlet.
Sprinkle each with . teaspoon of toasted sliced almonds. Serve immediately.

ingredients
1 frozen puff pastry sheet (approx. 8 oz.), thawed using package directions

1/2 cup THE GRACIOUS GOURMET FIG ALMOND SPREAD
1/4 cup powdered sugar
1/4 tablespoon orange juice concentrate, thawed
1/2 tablespoon heavy cream
1/4 cup sliced almonds, toasted

instructions
On lightly floured surface, roll out pastry into a 12 x 10-inch rectangle, carefully smoothing
out folds in sheet. Cut in half lengthwise. Cut each half crosswise into 4 strips (5 x 3-inch).
Spread 1 tablespoon THE GRACIOUS GOURMET FIG ALMOND SPREAD down middle of each
strip, leaving a .” border on all sides. Fold each strip in half lengthwise, pressing edges and
ends together. Twist each strip 3 times. Place on parchment-paper-lined baking sheet.
Bake at 425ÅãF, 12 to 15 minutes, or until golden brown. Transfer to wire rack.
Stir together powdered sugar, orange juice concentrate, and enough cream to make a glaze;
brush onto warm pastries. Sprinkle with toasted almonds. Serve warm.
Makes 8 servings.

ingredients
1 tablespoon extra-virgin olive oil
2 duck breast filets (7.5 ounces each),
thawed if frozen
Salt and freshly ground black pepper
1/2 cup Marsala
1/2 cup THE GRACIOUS GOURMET FIG ALMOND SPREAD

instructions
Heat oil in medium skillet over medium-low heat. Score duck skin in 1-inch wide grid
patterns using small paring knife. Add duck skin side down to skillet, season with salt and
pepper. Cook, covered, about 8 minutes, turn, cover, and cook 8 minutes. Turn duck. Check
internal temperature with thermometer, cook to 145Åã–150ÅãF.
Transfer duck to cutting board; tent with foil. Pour off drippings from pan, add Marsala to
pan and return pan to heat. Cook over high heat to deglaze pan. Reduce heat to low; stir in
THE GRACIOUS GOURMET FIG ALMOND SPREAD, bring to a simmer.
Slice duck; drizzle with THE GRACIOUS GOURMET FIG ALMOND SPREAD; serve
immediately.