Ingredients
- 1/2 pound dried, whole figs
- 1/2 cup orange juice
- 1 T. sugar
- grated rind of 1 lemon
- Chopped pecan nutmeats
Directions
Clip stem and end from figs. Cover with orange juice. Add sugar and lemon rind. Bring to a boil. Let simmer, covered, until fruit is tender. Drain well. When cool, insert knife in stem end and work back and forth to open a pocket. Fill with chopped pecan meats. Allow a whole half pecan meat to emerge from the opening. Pat fruit into original shape and roll in fine granulated sugar or confectioners sugar. Let dry overnight before storing.
Yield: about 1 pound
Print this recipe
Submitted 6/13/05.
Source: American Jewish cookbook
Submitted By: Eileen Werth
crzylegs@erols.com
Stuffed figs