FIGS STUFFED WITH ALMOND AND GINGER

By akselden

Ingredients

• 20 whole almonds, blanched
• 1 lb. (about 20) large, soft
• dried figs
• 10 pieces crystallized ginger
• 10 bay leaves

Preparation

Step 1

1. Preheat oven to 350°F.
2. Spread the almonds on a baking sheet and lightly toast in the oven approximately 7 minutes. Let cool.
3, With scissors, cut the stem off each fig. With a knife, make a deep slit in each fig where the stem was and stuff with a whole almond.
4. Cut each piece of ginger into 2 strips. Stuff 1 piece into each fig and pinch edges together.
5. Spread figs in a single layer on a foil-lined baking sheet, and bake about 15 minutes, or until hot and shiny, turning once. Remove figs to a rack and cool completely.
6. In a 1-quart glass jar or other tightly sealed container, layer the figs with the bay leaves. Store in a cool spot at least 1 week and no more than 3 weeks. Makes 20.