4 medium-sized dried figs (600g)
1/2 cup grated almond (50g)
1/2 cup grated ginger (90g)
1/4 cup unsalted butter (50g)
1 tablespoon vanilla extract
1/2 teaspoon ground allspice in grains
16 dried figs (250g), cut into strips lengthwise
1 cup heavy cream (240ml) mixed with 1 tablespoon lemon juice (to serve)
4 medium-sized dried figs (600g)
1/2 cup grated almond (50g)
1/2 cup grated ginger (90g)
1/4 cup unsalted butter (50g)
1 tablespoon vanilla extract
1/2 teaspoon ground allspice in grains
16 dried figs (250g), cut into strips lengthwise
1 cup heavy cream (240ml) mixed with 1 tablespoon lemon juice (to serve)
Preheat the oven to 250°C (very hot)
Peel the almonds, cut them in half and remove the pit
Cut each half into four slices. Reserve
In a small baking dish, spread out the grated almond slices and bake in the preheated oven until lightly browned (about 5 minutes)
Remove from the oven and reserve
Keep the oven at 250°C
In a 25cm diameter cake pan, combine the ginger and butter, cook over medium heat, stirring constantly with a wooden spoon, until the ginger caramelizes (approximately 2 minutes)
Remove from the heat
Add vanilla extract, allspice, dried figs, and reserved almonds, stir well
Bake in the preheated oven, stirring occasionally, until the almonds are soft (about 30 minutes)
Transfer to a bowl and sprinkle with grated almond
Let cool slightly and serve accompanied by heavy cream with lemon juice
411 calories per serving
