| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dujour08 | 1 | Servings | |
INGREDIENTS
| 50 | Soft, moist unstrung dried | |
| figs | ||
| Preferably Barese figs | ||
| 50 | Whole unblanched almonds | |
| or twice that amount if | ||
| figs are large | ||
| 2 | T | Fennel seeds |
| 6 | oz | Semi-sweet chocolate, broken |
| up | ||
| Into small pieces | ||
| 25 | Bay leaves, approximately |
INSTRUCTIONS
Preheat an oven to 350 degrees. Place the almonds on baking sheet on middle rack. Roast until browned, about 15 minutes, stirring twice to ensure even roasting. If almonds are still not roasted, leave them in longer, but check them every few minutes; because of their oily nature, they burn easily. Remove almonds from oven and allow them to cool. Keep the oven on while you stuff the figs. Make a slit in each fig large enough to allow passage of the almond. Place a pinch of fennel seeds, one or two almonds, depending on the size of the figs, and a sliver or two of chocolate in the center of each fig; press the opening closed. When all of the figs have been stuffed, place the figs on a baking sheet. Slide the sheet onto the middle rack of the oven and allow the figs to bake until heated through, about 20 minutes. Remove the figs from the oven and allow them to cool. This recipe yields 50 stuffed figs. Source: "CHEF DU JOUR - (Show # DJ-9213) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-28-1999 by Joe Comiskey - joecomiskey@netzero.net" Yield: "50 stuffed figs" Recipe by: Julia Della Croce Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 855
Calories From Fat: 422
Total Fat: 52.8g
Cholesterol: 0mg
Sodium: 28.9mg
Potassium: 196.5mg
Carbohydrates: 113.9g
Fiber: 14.7g
Sugar: 0g
Protein: 9g