Figs Stuffed with Chocolate and Almonds
- Active Time 20m
- Total Time 30m
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 ounces semisweet chocolate, chopped
- 12 large dried figs
Preheat oven to 350 degrees F. Spread the slivered and whole almonds on a baking sheet, keeping them separate. Bake until toasted and fragrant, about 8-10 minutes. Let cool. Set aside the 12 whole almonds. Leave the oven set at 350 degrees F.
Combine the sugar, slivered almonds and chocolate in a food processor fitted with the metal blade. 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 into 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.
nutrition information per serving
280 calories; 10g total fat; 0mg cholesterol; 8mg sodium; 51g carbohydrates; 8g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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