Figs stuffed with almonds

Name: Figs stuffed with almonds (Higos rellenos con almendras)
Cuisine: Chilean
Ingredients: 50 g/2 oz/½ cup blanched almonds; 50 g/2 oz/¼ cup dried apricots; 5 ml/1 tsp honey; 2.5/½ tsp ground cinnamon; 350 ml/12 fl oz/1½ cups orange juice; 90 g/3½ oz/½ cup caster (superfine) sugar; 90 g/3½ oz/½ cup caster (superfine) sugar; 30 ml/2 tbsp dry white wine; 1 cinnamon stick; 12 fresh figs; vanilla ice cream or double (heavy) cream, to serve (optional); vanilla ice cream or double (heavy) cream, to serve (optional)

Higos rellenos con almendras

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Fig crops in Chile are prolific, and international markets are starting to make use of them and export the high quality fruit all over the world. Closer to home, local figs are enjoyed throughout their season, and this wonderful, simple dessert is sure to delight the palate as well as providing a feast for the eyes.

Ingredients

50 g/2 oz/½ cup blanched almonds
50

Americas
Chile
Dessert
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4. Place the blanched almonds on a baking sheet and toast them in the oven for 6–8 minutes or until they turn golden brown. Keep a close eye on them as they burn easily. Keep the oven on.

Energy 318kcal/1349kJ; Protein 6g; Carbohydrate 61g, of which sugars 61g; Fat 8g, of which saturates 1g; Cholesterol 0mg; Calcium 117mg; Fibre 8g; Sodium 21mg