Amaretto Figs:
1 cup stemmed and sliced Blue Ribbon Orchard Choice or Sun-Maid Figs
1/2 cup water
1/4 cup packed brown sugar
1 to 2 tablespoons amaretto or 1/4 teaspoon pure almond extract
Bittersweet Chocolate Pudding:
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa
1teaspoon cornstarch
1 large egg
1 can (12-ounce) evaporated skimmed milk, divided use
2 ounces bittersweet chocolate, chopped
1 1/2 teaspoons vanilla extract
To serve (optional):
1/4 cup sliced almonds, lightly toasted
Whipped topping
To make figs: In small saucepan, combine figs, water and sugar. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until liquid is reduced to about 2 tablespoons, 4 to 5 minutes. Remove from heat and stir in amaretto or almond extract. Cool. Chill until serving time.
To make pudding: In medium bowl whisk sugar, cocoa, cornstarch, egg and 1/4 cup milk until smooth. Heat remaining milk in small saucepan over medium heat until steaming. Slowly whisk hot milk into sugar mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat and add chocolate. Stir until melted and smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Chill until serving time.
To serve: Spoon pudding into 4 small dessert dishes, dividing evenly. Top with figs. Sprinkle with almonds. Or, layer pudding and figs (pudding, figs, pudding) in 4 small glass parfaits dishes. Garnish with dollop of whipped cream, if desired, and a sprinkle of almonds. Makes 4 servings.
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