I took the 2lb (split in half) figs added 1/2 cup water and 1/2 cup brown sugar in a pan. I heated the figs till soft and
ran that through a chopper to cut it up but not puree. I simmered it until it got slightly thick..
That went into the refrigerator to cool off.
In a bowl I put 1 1/2 cup flour, 2/3 cup brown sugar, 1 egg, 1/4 teaspoon salt, 1 1/4 stick of butter (10TBS) and 1 teaspoon baking powder. I stirred it with a spoon till it was mixed and sticky.
I put parchment paper on a 13x9 cookie sheet and spread the dough over the parchment paper
until I ran out of dough.
I took the cooled thick figs and spread it over only half of my dough leaving clean edges
to seal the top.
Then I took the parchment paper and folded the top over the fig coated part and pinched off
the edges so juice does not leak out.
cook it at 325 15-20 min until edges brown and top is not sticky.
Let cool and slice.
Tasted a mix of berry, melon and peachy.
Super good with vanilla ice cream or by it's self.
This is just a variation of different recopies I threw together for a try.
Doug.