| 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 |
tb |
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
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