Figs stuffed with almonds

Name: Figs stuffed with almonds (Higos rellenos con almendras)
Yield: Serves 4
Cuisine: Chilean
Ingredients: 50 g/2 oz/½ cup blanched almonds; 5 ml/1 tsp honey; 2.5/½ tsp ground cinnamon; 50 g/2 oz/¼ cup dried apricots; 30 ml/2 tbsp soft light brown sugar; 30 ml/2 tbsp dry white wine; 1 cinnamon stick; 350 ml/12 fl oz/1½ cups orange juice; 90 g/3½ oz/½ cup caster (superfine) sugar; vanilla ice cream or double (heavy) cream, to serve (optional); 12 fresh figs; 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.