Higos rellenos - (stuffed figs)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Dried figs |
| ¼ | cup | Sugar |
| 1 | cup | Orange juice |
| ½ | cup | Dry white wine |
| ½ | cup | Water |
| ¼ | pounds | Semisweet chocolate; grated |
| ½ | cup | Cream |
| ½ | cup | Blanched sliced almonds |
Directions
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
06-08-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
Related recipes
- Bunuelos de higos (fig fritters)
- Candied figs
- Canned figs
- Cheese filled baked figs
- Dried fig and apricot stuffing
- Figs
- Figs with ricotta
- Fresh fig tart
- Frozen figs
- Gingered figs
- Honey dipped pastry stuffed with figs
- Poached figs
- Ported stuffed figs
- Stewed figs -- with variations
- Stuffed dates or figs
- Stuffed figs
- Stuffed figs & dates
- Stuffed figs and dates
- Stuffed figs with raspberry sauce
- Stuffed fresh figs