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Stuffed Figs

5 from 4 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 289 kcal

Ingredients
 

  • 75 g Honey
  • 125 ml Sherry sweet
  • 1 Cinnamon stick
  • 18 Figs dried
  • 18 Skinned almonds
  • 100 g Dark chocolate
  • 1 tbsp Butter
  • 250 g Double cream

Instructions
 

  • Bring honey, sherry, cinnamon and figs with 375 ml of water to a boil in a saucepan over high heat and simmer for 10 minutes. Remove from heat and let steep for 3 hours.
  • Then remove the figs with the slotted spoon and set the liquid aside. Preheat the oven to 180 ° C. Let the liquid boil down to syrup over high heat for 5 minutes.
  • Cut the fig stems with the scissors. Cut the figs open on the top with a small sharp knife and fill each with 1 almond and a few chocolate rolls.
  • Put in a mold lightly greased with butter and bake for 15 minutes until the chocolate melts. Arrange the figs in bowls. Serve with a little syrup and, if you like, with double crème.

Nutrition

Serving: 100gCalories: 289kcalCarbohydrates: 24.5gProtein: 1.6gFat: 17.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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