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Dora’s Baked Figs |
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Serves: 24
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(Fichi al Forno)
Category: Fruit Desserts
Dried figs stuffed with nuts are a Pugliese specialty. This recipe is from my friend Dora Marzovilla, who serves them as an after-dinner treat at her family's New York restaurant, I Trulli. Serve the figs with a glass of dessert wine, such as Moscato di Pantelleria.
24 moist dried figs (about 1 1/2 pounds), stem ends removed
24 toasted almonds
1 tablespoon fennel seeds
1/4 cup bay leaves
1 Place a rack in the center of the oven. Preheat the oven to 350°F. Remove the hard stem ends from each fig. With a small knife, cut a slit in the base of the figs. Insert an almond in the figs and pinch the slit closed.
2 Arrange the figs on a baking sheet and bake 15 to 20 minutes or until lightly browned. Let cool on a wire rack.
3 Make a layer of the figs in a 1-quart airtight plastic or glass container. Sprinkle with some of the fennel seeds. Top with a layer of bay leaves. Repeat the layering until all of the ingredients are used. Cover and store in a cool place (but not the refrigerator) at least 1 week before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Dora’s Baked Figs comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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