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Recipe Detail Page
Almond & Orange Stuffed Figs
Holiday 2004
These are delicious at any time of the year. Use Medjool dates instead of figs if desired. If you prefer not to use egg whites, decrease sugar to 2 tbsp (25 mL) and add 1 tbsp (15 mL) honey.
Makes 18
1 cup (250 mL) whole blanched almonds
¼ cup (50 mL) sugar
¼ cup (50 mL) candied orange peel
2 tsp (10 mL) grated orange rind
2 tsp (10 mL) orange liqueur
1 egg white, lightly beaten
18 good quality, plump dried figs
1. Preheat oven to 400ºF (200ºC).
2. Place almonds on a cookie sheet and toast for 8 to 10 minutes, or until slightly brown.
3. Grind together toasted almonds with sugar in a food processor until very fine. Add candied orange peel and process until mixture is fine. Stir in orange rind, liqueur and egg white.
4. With a small knife, trim stem end of fig. Make a vertical slit in the body of the fig and press 2 tsp (10 mL) into the middle. Mixture should peek out from fig.
Makes 18
