See Also: Appetizers
Figos Recheados
From Dorothy McNett's recipes at www.dorothymcnett.com. These are dried figs stuffed with almonds and chocolate.
1/2 cup whole blanched almonds, maybe more
12 large dried figs
1 oz semisweet or unsweetened chocolate
Toast the almonds in preheated 350 degree oven for 10 minutes. Allow almonds to cool. Set 12 of the almonds aside and with food processor or blender, chop the rest finely along with the chocolate. Cut the stems off the figs, and then make a 1/2 inch depression in the stem end of each fig. Stuff about 1 teaspoon of the chocolate mixture into the openings and pinch shut. Arrange in a baking dish with the stem ends up and bake about 5-7 minutes. Press a whole almond into the opening of each and serve at once, or cool to room temperature. Serve after dinner with glasses of port.
Recipe created 2006-01-24.
