Fig in Pearatrice

I’m often in the situation that I have to prepare a dessert for surprise guests, only to find that the only thing I have in my cupboard is a box of dried figs. This is my secret recipe for such occasions, an easy sweet that is absolutely delicious and succulent. When served hot with rich cream it takes an awful lot of beating. It also impresses your drop-by guests who hadn’t really expected anything very special.


  • 1 lb large, plump Californian dried figs
  • 1 cup chopped toasted blanched almonds
  • Honey
  • 1 cup port wine


Separate the figs and place them in a steamer over a little boiling water. Steam until plumped. Remove from the heat.

While the figs are cooling, mix the almonds with enough honey to bind together, keeping the mixture rather dry.

When the figs are cold enough to handle, open up each one, without actually separating it, and stuff with the almond mixture. Place the stuffed figs in a shallow pan and pour the port wine over. Heat thoroughly without boiling, basting the figs occasionally with the wine. Serve hot with whipped cream.