Stuffed figs are a summer delight! Though the recipe calls for cloves in the syrup, feel free to substitute them with either a piece of stick cinnamon or a vanilla bean. They'll keep for a few days in the fridge, but will begin to ferment if kept overlong. To serve 6:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/8 pounds (500 g) fresh ripe figs
- 1/2 pound (225 g) shelled blanched walnuts and almonds
- 1 ounce (30 g) cocoa
- 2 ounces (50 g) candied citrus peel (e.g. oranges and citrons), diced
- 3/4 cup (150 g) sugar
- 1 1/2 cups (375 ml) water
- 2 cloves, crushed
Preparation:
Chop the walnuts and almonds, and combine them in a bowl with the candied citrus peel and cocoa powder. Mix well. Slice the figs lengthwise, so as to open them like one might a book, and fill them with the chopped nut mixture, closing them back up and layering them in a bowl or jar.
Combine the sugar, water and cloves in a pot and stir gently while heating the syrup; when it comes to a boil let it boil for 6 minutes, and then pour it over the figs. Cover the figs with a saucer and weight it to keep them submerged. They'll be ready when the syrup has cooled.
Yield: 6 servings Calabrian stuffed figs.
Combine the sugar, water and cloves in a pot and stir gently while heating the syrup; when it comes to a boil let it boil for 6 minutes, and then pour it over the figs. Cover the figs with a saucer and weight it to keep them submerged. They'll be ready when the syrup has cooled.
Yield: 6 servings Calabrian stuffed figs.
