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Higos rellenos (Figs with sherry and almonds)
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Prep Time:
15 minutes
15 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
40 minutes
40 minutes
Elevate your desserts with sherry-infused Spanish figs!
Ingredients:
- 250ml water
- 125ml honey
- 125ml sherry
- 1.25 gm ground cinnamon
- 12 dried figs
- 12 whole blanched almonds
- 50g dark chocolate, coarsely chopped
- Creme fraiche, to serve
Instructions:
- In a medium saucepan over high heat, blend water, honey, sherry, cinnamon, and figs. Let it come to a boil, then lower the heat and simmer for 15 minutes until the sauce slightly thickens. Take it off the heat and let it sit for 2 hours to infuse.
- 1. Preheat the oven to 160C. 2. Use a slotted spoon to place the figs on a baking tray. 3. Carefully make a small cross on the top of each fig using a sharp knife. 4. Stuff each fig with an almond and a bit of chocolate. 5. Bake in the oven for about 10 minutes, or until the chocolate melts and the almonds are lightly toasted. 6. Take out from the oven.
- Place the saucepan with the poaching liquid over high heat and bring it to a boil. Stir occasionally and let it cook for about 5 minutes until the sauce thickens. Remove the sauce from the heat.
- Place the figs on serving plates, drizzle with caramel sauce, and serve with creme fraiche.