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Ingredients
- 50 x Soft, moist, unstrung dry figs, Preferably Barese figs
- 50 whl unblanched almonds (or possibly twice which amount if figs are large)
- 2 Tbsp. Fennel seeds
- 6 ounce Semi-sweet chocolate, broken up Into small pcs
- 25 x Bay leaves, (approximately)
Directions
- Preheat an oven to 350 degrees. Place the almonds on baking sheet on middle rack. Roast till browned, about 15 min, stirring twice to ensure even roasting. If almonds are still not roasted, leave them in longer, but check them every few min; because of their oily nature, they burn easily.
- Remove almonds from oven and allow them to cold. Keep the oven on while you stuff the figs. Make a slit in each fig large sufficient to allow passage of the almond. Place a healthy pinch of fennel seeds, one or possibly two almonds, depending on the size of the figs, and a sliver or possibly two of chocolate in the center of each fig; press the opening closed. When all of the figs have been stuffed, place the figs on a baking sheet. Slide the sheet onto the middle rack of the oven and allow the figs to bake till heated through, about 20 min.
- Remove the figs from the oven and allow them to cold.
- This recipe yields 50stuffed figs.
- Yield: "50 stuffed figs"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 181g | |
| Calories 892 | |
| Calories from Fat 759 | 85% |
| Total Fat 90.7g | 113% |
| Saturated Fat 55.08g | 220% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 1608mg | 46% |
| Total Carbs 56.82g | 15% |
| Dietary Fiber 32.9g | 110% |
| Sugars 1.55g | 1% |
| Protein 23.78g | 38% |
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