Crocette di Fichi al Forno

Name: Crocette di Fichi al Forno (Baked Honey Figs)
Yield: Makes 30
Cuisine: Italian
Ingredients: 75 ml water; 3 tbsp honey; 30 large, soft dried figs; 30 half walnuts or whole blanched almonds; juice of 2 oranges; 30 half walnuts or whole blanched almonds; 30 small pieces tangerine, orange or citron zest; 30 small pieces tangerine, orange or citron zest; 30 small pieces tangerine, orange or citron zest

Baked Honey Figs

Preparation info

Makes
30

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

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.”

Ingredients

juice of 2 oranges
75 ml water
3 tbsp

Europe
Italy
Dessert
Gluten-free
Vegetarian
Mediterranean

Method

Put the orange juice in a pan and dilute with the 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.

Preheat the oven to 200°C/Gas 6