Ingredients
-
2 pt [680 g] fresh ripe Figs
-
1⁄2 cup [50 g] Walnuts
-
1⁄4 tsp Anise Seeds
-
1⁄4 tsp Fennel Seeds
-
1⁄4 tsp ground Cinnamon
-
Pinch of Salt
-
2 Tbsp Brandy
-
2 Tbsp Honey
Directions
Pan de higo, or fig cake, is probably the best-known variation of this Spanish fruit-nut/seed “bread,” which is speckled with crunchy fig seeds throughout. It is a wonderful accompaniment to semifirm or firm cheese, especially sheep’s-milk varieties like Manchego. Fresh figs are among the longer drying projects, but they’re worth it. If you don’t feel like drying them yourself, you can give this recipe a whirl with purchased dried figs—I especially like Turkish dried figs.
Steps
|
1
Done
|
Line dehydrator trays with nonstick mesh sheets that have been lightly coated with cooking oil. |
|
2
Done
|
Lay out the fig halves on the prepared trays. Dry at 135°F [57°C] for 12 to 18 hours, until leathery and no longer squishy. Let cool completely. |
|
3
Done
|
Preheat the oven to 325°F [165°C]. Line a 2- to 3-cup [480- to 720-ml] bowl with plastic wrap. |
|
4
Done
|
Lay out the walnut halves on a baking sheet and toast for 12 to 14 minutes, until lightly browned. Let cool completely. |
|
5
Done
|
Figs need to be pliable to mold well; plump the dried figs a bit by placing them in a microwave safe bowl with 2 Tbsp water. Cover the bowl with a plate, and microwave on high for 1 minute. Let the figs steam for 5 minutes, and then check their texture again. If they are still tough, microwave one more time. Drain any remaining water. |
|
6
Done
|
In a medium bowl, toss the figs with the anise seeds, fennel seeds, cinnamon, salt, brandy, |
|
7
Done
|
Put a layer of the most attractive fig halves, skin-side down, on the bottom of the prepared |
|
8
Done
|
Store in the refrigerator for up to 2 months. |
