Figs Stuffed with Almonds / Figos Recheados Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Appetizers · Cooking Club · Desserts

Figs Stuffed with Almonds / Figos Recheados

From Dorothy McNett's recipes at

about 1 cup whole raw almonds
12 - 18 large dried figs, whole
1/4 cup finely grated dark chocolate
port for serving

Preheat oven to 350 degrees. Place the almonds on a baking sheet and toast about 10 minutes. (Or, place in batter bowl and microwave on high for 1 minute. Stir, and microwave another 1-2 minutes or until the almonds turn brown but do not burn!) Set aside 12 - 18 of the whole almonds, and then with food processor chop up the rest finely. With the handle of a spoon, make a 1/2 inch depression in the stem end of each fig. Combine the ground almonds with the grated chocolate and stuff about 1 teaspoon into each fig, pinching the openings together firmly. Firmly push them down so they will stand upright when placing on baking sheet and bake about 5 minutes. Take a peek, making sure they are not burning. Most likely they will need to bake another 4-5 minutes, or until the chocolate is melted and they look delicious. Serve, cooled slightly, with a good port and the reserved almond tucked into the figs. They also can be served at room temperature.

Recipe created 2005-12-25.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.