Stuffed Figs in Chocolate (Calabria)

Desserts

Ingredients

Large dried figs - 1 pound

Toasted almonds - 1 cup

Diced candied peel - 3/4 cup

Cloves, pounded or powdered cloves, to taste - 2

Cocoa - 3/4 cup

Confectioners sugar - 3/4 cup

Trim off any stalks on the figs and with a sharp knife cut the figs open down one side. Stuff each fig with an almond, a few pieces of diced peel and a pinch of clove. Gently press them shut again. Arrange them on a baking sheet and bake in a slow oven (350F) for 15 minutes or until they darken slightly.

While the figs are baking, sift the cocoa and sugar together into a shallow dish. Take the figs from the oven and immediately roll them in the cocoa mixture. Serve cold. The figs will also keep well in an airtight container.

Instead of rolling the figs in sifted cocoa and sugar, the same quantity of bitter chocolate may be melted with sugar and a tablespoon or two of water or wine. As the figs come out of the oven, coat them in this syrup and leave them to dry completely.