Figs Stuffed with Almonds

Though Elinoar uses a food processor in this fig recipe, she also advises that a "nut chopper" is smaller and easier to clean. It is your preference.

• 2 ounces slivered blanched almonds
• 20 whole blanched almonds
• 2 ounces semi-sweet chocolate, chopped
• 10 large dried figs, soaked in Port for two hours

METHOD

Preheat oven to 350°F.

Place both slivered and whole almonds on a baking sheet and bake for 8 to 10 minutes until toasted and aromatic. Remove from oven and set aside to cool. Separate whole almonds from slivered almonds. The whole almonds are used as a garnish at the end.

In a food processor fitted with a metal blade, combine chocolate bits and slivered almonds. Process until very coarsely chopped.

Remove stems from figs with a small knife. Open each fig, top-side up, using your finger to make a round cavity. With a small spoon, stuff each fig with almond and chocolate mixture, and place each one on a baking sheet with fig opening on top.

Bake approximately 5 minutes in preheated 350°F oven. Do not overbake, or figs will lose softness and become hard and dry. When figs are baked, place two whole almonds in each opening and arrange on a serving dish.

Serve while warm or at room temperature.

Serves: 4

this recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

To chop dried figs:Trim off stems. Chop the figs with a chef's knife. Or, snip with kitchen scissors. If the knife or blades become sticky, dip frequently in hot water, coat lightly with vegetable oil cooking spray, or wipe with oil.

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