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 Makes
15 figs
15 Blue Ribbon Orchard Choice or Sun-Maid
Mission or Calimyrna Figs
3/4 cup granulated sugar
3/4 cup water
1/2 cup brandy (or 1/2 cup water mixed with 1 1/2 teaspoons
vanilla extract)
15 to 30 small pieces candied ginger, toasted nuts (walnuts,
pecans, hazelnuts, almonds or macadamias) or chocolate
5 to 6 ounces semisweet, bittersweet or premium white chocolate,
chopped
With sharp knife, cut small slit in
bottom of each fig. In small saucepan, heat sugar and water
over medium heat until sugar dissolves. Stir in brandy and
figs. Bring to a boil over high heat then reduce heat and
simmer 20 minutes. Drain figs, cool and dry thoroughly. Stuff
one or two pieces of ginger, nuts and/or chocolate into each
fig. Place chopped chocolate in 1-cup glass measuring cup
or small microwave-safe bowl. Heat on medium/50% power until
almost melted, stirring after every 1 to 1 1/2 minutes. Remove
from oven and stir until melted. Hold stem of each fig and
dip in melted chocolate. Place figs, stems up, on wax paper-lined
tray until chocolate sets. Store in airtight container in
refrigerator.
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