Dried figs with almonds (fichi maritati, region Puglia)

Ingredients

dried figs - 1 kg

2 non chemically treated lemons

peeled almonds

laurel leaves

fennel seeds or cloves

Preparation

Toast the almonds in a ventilated oven at 150°. Put a large casserole full of water to a boil and leave the figs in the boiling water for 2 minutes. Remove them from the casserole, dry them with a clean towel and cut them into two halves. Place them on 2 oven trays lined with parchment with the pulp upwards. Cook in the oven for about 15 minutes. If the brims of the figs have curled a bit, gently straighten them with your hands.

Grate the lemon zest and sprinkle it on the open figs. Place an almond and some 2/3 fennel seeds (or 1 clove) in the centre of each open fig and rejoin the two halves.

Put the closed figs in the oven again and cook them at 170C for another 10-15 minutes. The longer they remain in the oven the harder they get. Remove them from the oven when they have turned golden brown.

Let them cool and keep them in clean sealed glass jars.