Pierino’s ‘Sun-Dried’ Figs
A friend’s mum, who lived in an apartment in Turin, used to make these and they are just
amazing. They won’t keep for long both in terms of shelf life and because they are so delicious
they’ll get scoffed up. This is a good way to get children eating figs, which are full of fibre, but
make sure they don’t eat too many, for obvious reasons!
Ingredients:
almonds (the same number as you have figs)
figs
honey
fennel seeds
Gently roast the almonds in a dry pan until they are golden brown but not burnt, or they will
taste bitter. Then simply cut each fig in half and place an almond inside with a couple of fennel
seeds and drizzle the outside with a little honey, some of which will, of course, seep inside too.
Cook them in a very mild oven at about Gas Mark 1⁄2 /100°C for about 1 hour and allow to cool.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster