Almond & Orange Stuffed Figs

Temps des Fêtes 2004
food and drink

BY: Lucy Waverman

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.

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

What to Serve