Valley Fig Growers

Chocolate Pudding with Amaretto California Figs

Makes 4 servings.


Amaretto Figs:

1 cup stemmed and sliced Blue Ribbon Orchard Choice or Sun-Maid California 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

1 teaspoon 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


  1. 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.
  2. 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.
  3. 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.

Nutrition Information

amount per serving

  • Calories 461
  • % Calories from Fat 16%
  • Fat 8
  • Cholesterol 57
  • Protein 12
  • Carbohydrates 91
  • Fiber 8
  • Iron 3
  • Sodium 140
  • Calcium 388
  • Potassium 782