Figs Stuffed with Chocolate and Almonds

By mirelsonp

Source: Casual Cuisines of the World - Taverna
Although the combination might not seem obvious at first glance, one taste of these confections shows how well-suited dried figs are to the rich tastes and textures of chocolate and almonds. Serve this after-dinner sweet with a glass of good Portuguese port or Madeira.

Ingredients

• 1/2 cup slivered blanched almonds, plus 12 whole blanched almonds
• 1/4 cup sugar
• 2 oz semisweet chocolate, chopped
• 12 large dried figs

Preparation

Step 1

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.


2. 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.


3. 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.


4. Bake for 5 minutes. Turn the figs over and continue to bake until softened, about 5 minutes longer.


5. Remove from the oven and press a whole almond into the slit. Serve warm or at room temperature.