Name: Crucette di Fichi al Forno con Finocchio (Baked honey figs with fennel)
Yield: Makes 30
Cuisine: Italian
Ingredients: juice of 2 oranges; 30 half walnuts or whole blanched almonds; 30 small pieces tangerine, orange or citron peel; 3 tbsp honey; 30 good quality large, soft dried figs

Preparation info

Makes
30

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Calabria holds many memories for me, not least the wonderful baked dried figs. They were called crucette (little crosses), because the figs were cut open and twisted together in pairs to make a little cross. I didn’t have the patience for that, so here is the single version.

Ingredients

juice of 2 oranges
3 tbsp honey
30 good quality large, soft dried figs

Method

Put the orange juice in a pan and dilute with about 75 ml water. Add the honey and bring to the boil. Add the figs to the pan and cook gently for about 15 minutes until they begin to swell. Drain, reserving any liquor, and spread the figs out on a tray. Leave to dry for a day.

Heat the oven to 200°C/Gas 6