Stuffed Figs in Sherry Sauce
Simple Recipes Desserts Cheese Spanish Fruits
One Sunday I was at Corso, having coffee, and I found a book with Spanish recipes on the windowsill... written in Hungarian though. I leafed through it not knowing Hungarian, but I was drawn to a photo of stuffed figs in sherry sauce. The quantities were clear, I mostly guessed the ingredients and my imagination filled in the rest. What came out you can see in the photo. But I'm telling you they are fa-bu-lous. It's a refined, elegant dessert that creates itself through the combination of flavors, without needing kitchen experience. Figs, chocolate, almonds... and if these haven't convinced you yet, you have to taste Sherry Nectar Pedro Ximenes from Gonzalez Byass - it's the cherry on top. It's sweet, slightly viscous, with aromas of figs, raisins, dates, green walnuts, a bit of caramel and coffee... it simply drives your taste buds crazy. I really like how the bitter chocolate and ricotta cut through the sweetness of the sauce and figs.
Ingredients
200g dried figs (about 16 figs)
120ml sweet sherry (Nectar PX Gonzalez Byass)
250ml water
3 tablespoons sugar
2 pinches ground cinnamon
16 almonds (blanched)
15g dark chocolate
4 heaping tablespoons ricotta cheese (about 250g)
Servings: 4
How to prepare stuffed figs in sherry sauce
- Bring the figs to a boil with the sherry, water, sugar and cinnamon. Simmer over low heat for 10 minutes.
- Remove the figs with a slotted spoon from the syrup. Boil the syrup over high heat for another 2 minutes to reduce it slightly. Put the figs back in the syrup. Cover with a lid and let them sit for at least 2 hours (but they can also be kept overnight in the refrigerator).
- Cut the chocolate into pieces.
- When you want to serve them, make an incision at the top of the figs and insert an almond and a piece of chocolate through it.
- Bake the figs in the oven at 170°C for 5 minutes, until the chocolate melts.
- Place a tablespoon of ricotta on 4 deep plates. Pour syrup around the cheese. Arrange 4 stuffed figs around each. Dust the ricotta with a little cinnamon or cocoa.
Sherry Nectar PX
Poached figs
Figs in syrup
Stuffed figs (before baking)
