• 1/2 pound dried, whole figs
  • 1/2 cup orange juice
  • 1 T. sugar
  • grated rind of 1 lemon
  • Chopped pecan nutmeats


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

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Submitted 6/13/05.
Source: American Jewish cookbook
Submitted By: Eileen Werth
Stuffed figs