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Crucette di Fichi al Forno con Finocchio
Baked honey figs with fennel
Preparation info
- Makes
30
- Difficulty
Easy
Appears in
Published 2005
Calabria holds many memories for me, not least the wonderful baked dried figs. They were called crucette (little crosses), because the figs were cut open and twisted together in pairs to make a little cross. I didn’t have the patience for that, so here is the single version.
Ingredients
- juice of
2 3 tbsp 30
Method
Put the orange juice in a pan and dilute with about 75 ml water. Add the honey and bring to the boil. Add the figs to the pan and cook gently for about 15 minutes until they begin to swell. Drain, reserving any liquor, and spread the figs out on a tray. Leave to dry for a day.