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Figs Stuffed with Chocolate and Almonds

Source: Casual Cuisines of the World - Taverna
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Active Time:  20 Minutes
Total Time:  30 Minutes
  Serves 6
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.
RECIPE 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
Figs Stuffed with Chocolate and Almonds Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 280
Sodium: 8mg
Fiber: 8g
Carbohydrates, Total: 51g
Protein: 4g
% Cal. from Fat: 32%
Fat. Total: 10g
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