Figs Stuffed With Marzipan (Figues Sèches Au Marzipan)

Figs Stuffed With Marzipan (Figues Sèches Au Marzipan)
  • Author: Anonymous

Delight in the sweet indulgence of marzipan-filled figs, soaked in a fragrant infusion of orange zest, cloves, sugar, and Cognac. These luscious treats can serve as a decadent dessert or a delightful sweetmeat, offering a symphony of flavors and textures that will surely captivate your taste buds. Dive into each bite and savor the exquisite harmony between the tender figs and the rich, nutty marzipan, elegantly bathed in the velvety syrup. Experience a taste of luxury with every mouthful of these delectable, homemade delights.

— Constant Cookbook

Ingredients

  • 3 cups water
  • 1 cup sugar
  • 3 whole cloves
  • 3 orange zest slices
  • 18 to 20 dried figs, moister if for dessert
  • and drier if for a sweetmeat
  • 4 Tbs. Cognac or Armagnac
  • 1 package (6.5 oz.) marzipan paste

Instructions

  • In a small saucepan over medium heat, combine the water, sugar, cloves and orange zest. Bring to a boil, stirring to dissolve the sugar. Add the figs and 3 Tbs. of the Cognac. Reduce the heat to very low and simmer gently for 2 hours to plump the figs. Let cool for 30 to 45 minutes.
  • Remove the figs from the cooking liquid, reserving the liquid. Using a small knife, make a slit at the center of each fig. Using a small spoon or your fingers, press 1 scant tsp. of marzipan into each fig, smoothing the surface of the marzipan. Pinch the slit closed but leave a little marzipan visible. Return the figs to the liquid in the saucepan. Stir in the remaining 1 Tbs. Cognac, mixing well, and then stir the figs to coat them with the liquid. Using a slotted spoon, transfer the figs to a bowl.
  • To serve the figs as a dessert, boil the liquid in the pan, stirring often, until it is a good sauce consistency, then pour over the figs. To serve the figs as a sweetmeat, reduce the liquid to a thick syrup, stirring constantly. Transfer the figs and syrup to a bowl or jar, cover and store in the refrigerator for up to 4 weeks. Remove from the refrigerator at least 1 hour before serving.

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