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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.
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
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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