Check out this sexy Spanish dessert. This is a wonderful and easy sweet to accompany any meal, but certainly one of Moroccan or Spanish origin. We include it in one of our cooking classes during our Feast for the Senses program in Marrakech, Morocco. But we love southern Spain so much, that we have added a Culinary Adventure in Seville.
There’s something sassy about this dish. You could listen to Flamenco guitar while sipping a nice strong Rioja when savoring these succulent figs… and you’ll see why we are so excited about them… and Sevilla. Eso! Viva!
1 cup water
1 cup red wine
1⁄2 cup Grand Marnier (optional)
1⁄4 cup sugar
28 dried figs
4oz bittersweet chocolate, chopped fine
1 cup pistachios, chopped fine
whipped cream for garnish
1. In a large saucepan over high heat, bring the water, wine, Grand Marnier, and sugar to a boil. Add figs, reduce heat to low, and simmer 30 minutes until plump and tender. Remove the figs with a slotted spoon and set aside.
2. Increase heat to high and cook the sauce to reduce it until it is thick, about half the volume. Set aside. In a medium bowl, mix the chocolate and pistachios together. Make a hole in the bottom on each fig with your finger and stuff with this mixture. Roll in chopped pistachios afterwards while they are still warm and sticky for a bright touch.
3. Arrange the figs on a serving platter and spoon some of the warm sauce over them. Garnish with dollops of whipped cream or thick vanilla yogurt.