Store the stuffed figs in a single layer in a covered container in the refrigerator for up to 2 days. Return to room temperature before serving.
ingredients
3/4 cup blanched almonds
30 soft dried figs
2/3 cup mixed peel
6 1/2 ounce marzipan, chopped
method
1. Preheat the oven to moderate 180°C (350°F). Place the almonds on a baking tray and bake for 5 minutes, or until lightly golden. Leave to cool.
2. Remove the hard stem ends from the figs. Cut a cross in the top of each fig halfway through to the base and open out like petals.
3. Chop the mixed peel and almonds in a food processor until fine. Add the marzipan and process in short bursts until fine and crumbly.
4. With your hands, press 2 teaspoons of marzipan filling together to make a ball. Place a ball inside each fig and press back into shape around it. Serve at room temperature.
