Directions:
- Combine figs, water and 1/4 cup sugar in a small saucepan; split vanilla bean lengthwise, scrape out seeds and add seeds and bean to saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until figs are soft, about 15 minutes. Using a slotted spoon, transfer figs to a small bowl and set aside. Continue simmering syrup until reduced to 1/4 cup, about 10 minutes more. Let cool.
- Peel, quarter and core pears, then thinly slice crosswise, place in a large bowl and toss gently with lemon juice. Add cornstarch, 1/3 cup of remaining sugar, and reserved figs and syrup. Mix until combined.
- Put rack in bottom third of oven; preheat oven to 400°F. Fit 1 piece of dough into a 9-inch pie pan. Spoon in pear mixture. Top with second piece of dough. Trim and crimp edge. Brush top lightly with water and sprinkle with remaining 1/2 Tbsp. sugar. Cut several vents in crust. Bake for about 1 hour, until crust is golden (filling should be boiling). Let cool completely before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.5 Kcal (538 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.29mg | 0% | |
| Potassium | 142.77mg | 3% | |
| Total Carbs | 31.27g | 10% | |
| Sugars | 22.4g | 90% | |
| Dietary Fiber | 4.14g | 17% | |
| Protein | 0.03g | 0% | |
| Vitamin C | 6.1mg | 10% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 66.08 Kcal (277 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.18mg | 0% | |
| Potassium | 73.41mg | 3% | |
| Total Carbs | 16.08g | 10% | |
| Sugars | 11.52g | 90% | |
| Dietary Fiber | 2.13g | 17% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 3.1mg | 10% | |
| Calcium | 8.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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