Maple, Fig, and Marsala Pie

1 (9-inch) Pastry Crust
1 1/3 cups coarsely chopped dried figs (about 8 ounces)
1/3 cup sweet Marsala or sweet sherry
2 tablespoons stick margarine or butter
1/2 cup packed dark brown sugar
1/4 teaspoon salt
1/2 cup maple syrup
1 tablespoon cider vinegar
2 teaspoons vanilla extract
3 large eggs

Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely
on a wire rack.
Combine the figs and Marsala in a medium saucepan, and bring to a simmer over
medium heat. Cover, reduce heat, and simmer 10 minutes or until liquid is
absorbed. Remove from heat; place in a medium bowl. Cool completely.

Preheat oven to 350°.

Melt the margarine in a small, heavy saucepan over low heat. Remove from heat;
add brown sugar and salt, stirring until combined. Add maple syrup, vinegar,
vanilla, and eggs; stir well. Add to fig mixture; stir well. Spoon fig mixture
into prepared crust. Bake at 350° for 35 minutes or until filling is set. Cool
on a wire rack.

Yield: 10 servings (serving size: 1 wedge)

CALORIES 273 (28% from fat); FAT 8.5g (satfat 2.1g, monofat 3.1g, polyfat
2.4g); PROTEIN 3.9g; CARBOHYDRATE 46.8g; FIBER 4.2g; CHOLESTEROL 66mg; IRON
1.7mg; SODIUM 172mg; CALCIUM 63mg;
Cooking Light, NOVEMBER 1998
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---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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