Higos Rellenos – (stuffed Figs)

Sadly, the influence has been in the wrong direction, as we see evidence that our culture has begun to permeate our churches. The church is seduced by the social agenda of wealth and pleasure, and has condoned sinful compromises. There is moral decay within the church, with highly publicized scandals involving ministers, and divorce statistics which are not much better than those outside the church. Think of all that we and our churches would have to repent of if a spirit of holiness began to captivate us. How can America be influenced by an inconsistent and hypocritical church?

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Dairy		Med01	4	Servings

INGREDIENTS

12		Dried figs
1/4	c	Sugar
1	c	Orange juice
1/2	c	Dry white wine
1/2	c	Water
1/4	lb	Semisweet chocolate, grated
1/2	c	Cream
1/2	c	Blanched sliced almonds

INSTRUCTIONS

Preheat oil to 450 degrees. Place figs, sugar, orange juice, white
wine and water in a small saucepan and bring to a boil. Lower heat  and
simmer 30 minutes. Remove and allow to cool and drain, reserving
cooking liquid. Remove stem from each fig and make an X shaped
incision into each fig. Sprinkle 1 tablespoon chocolate into each  fig,
add 1 teaspoon cream and 1 tablespoon sliced almonds and place  each on
a buttered cookie sheet. Place in oven for 5 minutes. Place  remaining
cream and chocolate in a small saucepan with 3 tablespoons  fig cooking
liquid and gently heat to form a sauce. Remove figs from  oven. Place
on 4 plates, spoon sauce over each fig, garnish with  remaining almonds
and serve warm. This recipe yields 4 servings.  Recipe Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD  NETWORK - (Show
# ME-1B06 broadcast 06-01-1998) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  [email protected] ~or- [email protected]  06-08-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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