Figs Stuffed with Chocolate and Almonds
By Coppermouse
Ingredients
- /2 cup slivered blanched almonds, plus 12 whole blanched almonds
- 1/4 cup sugar
- 2 oz semisweet chocolate, chopped
- 12 large dried figs
Details
Preparation
Step 1
Preheat an oven to 350 degrees F. Spread the slivered and whole almonds on a baking sheet, keeping them separate. Bake until toasted and fragrant, 8-10 minutes. Let cool. Set aside the 12 whole almonds. Leave the oven set at 350 degrees F.
In a food processor fitted with the metal blade, combine the sugar, slivered almonds and chocolate. Use rapid on-off pulses to form a coarse paste.
Cut off the stems from the figs. Using a small, sharp knife, cut a small slit 1 inch deep in the top of each fig. Using a small spoon, stuff each slit with about 1 teaspoon of the almond-chocolate mixture. Pinch the openings closed. As the figs are stuffed, place them on a baking sheet, stem sides up.
Bake for 5 minutes. Turn the figs over and continue to bake until softened, about 5 minutes longer.
Remove from the oven and press a whole almond into the slit. Serve warm or at room temperature.
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