Stuffed Figs Sibari Style Recipes
STUFFED FIGS SIBARI-STYLE
Throughout southern Italy, almond-stuffed figs are a traditional holiday treat, made in every household to offer visiting family and friends. Makes sense for a region that historically had little wealth, and where figs and almonds were abundant and always stored for winter use. Figs and almonds are also a naturally delicious pairing, in my opinion. Though it is not fancy, a dried fig with a single toasted almond tucked into it is transformed into a delicious sweet. In Calabria, though, the preparation of stuffed figs, fichi ripieni, is not always so simple. The region's figs are prized for their excellence, both fresh and dried. And especially in the northern province of Calabria-in the area of Sibari, where figs grow best-they're stuffed in all sorts of ways, with different nuts, spices, sweetenings, cocoa, or candied fruits. All of these flavorful ingredients are mixed together to make the stuffing for fichi ripieni alla Sibarita, figs stuffed Sibari-style, considered one of Calabria's signature dishes. There are many versions of this classic. In most, the figs are baked after stuffing, usually with saba (cooked grape must) or other syrup. Sometimes the figs are then packed in some preserving medium for long storage and more flavor, such as saba, spiced sugar, or sweetened liquor. My version is really a dessert, best served right away. The stuffed figs are baked in a pool of pomegranate and lemon juice, which concentrates in the oven into a luscious thick syrup that I drizzle over the warm figs. It's a great dessert anytime of year, but particularly during the holidays it has the spirit of an old Italian custom.
Yield makes about 2 dozen, serving 6 to 8
Number Of Ingredients 11
Steps:
- Arrange a rack in the middle of the oven, and heat to 350°. Pour the pomegranate juice, lemon juice, and 1/2 cup sugar into the baking dish, and whisk together until the sugar dissolves. For the stuffing, put the chopped nuts in a bowl, pour in the honey, and stir well so all the nuts are coated. Sprinkle on the cocoa powder, cinnamon, cloves, and the last tablespoon sugar; stir and toss until thoroughly distributed.
- With a sharp knife, slice into each fig from top to bottom-following the line of the stem-splitting it but leaving the split halves still attached. Fold open each fig like a book, exposing the cut surfaces, and top each half with a spoonful of the nut stuffing. Press the stuffing into the fruit interior, so it sticks and stays, then place the open fig in the baking dish, with the stuffing on top, resting in the juice on the bottom. Stuff all the figs this way, and arrange them in the dish.
- Tent the baking dish with a sheet of aluminum foil, arching it so it doesn't touch the stuffing, and pressing it against the sides. Bake the figs for 20 minutes, until the juice is bubbling and the figs are softened, then remove the foil, and bake another 35 to 40 minutes, basting the figs two or three times with the juice, until the figs are caramelized and tender and the juice has reduced to a syrup. Let the figs cool in the baking dish for at least 5 minutes before serving warm, or leave them to serve later at room temperature. Put three or four figs for each serving on a dessert plate or in a bowl, and drizzle some of the pan syrup over them.
STUFFED FRESH FIGS
Make and share this Stuffed Fresh Figs recipe from Food.com.
Provided by scarley
Categories Fruit
Time 20m
Yield 18 figs, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mash the ripest fig on a plate with the honey, using a fork; set aside.
- Trim stems from remaining figs with a sharp knife, then cut a deep "X" in the top of each, making sure not to cut all the way through to the bottom. Gently spread each fig apart with your fingertips to make "petals."
- Combine ricotta cheese and almonds in a small bowl. Press mashed fig mixture through a sieve into a cup with the back of a spoon.
- To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with fig honey.
More about "stuffed figs sibari style recipes"
SO MANY WAYS TO STUFF A FIG! - HOME COOKS GUIDE
From homecooksguide.com
Reviews 2
Category Appetizer
Cuisine French
Total Time 10 mins
STUFFED FIGS WITH GOAT CHEESE - APPETIZER RECIPE - TORI AVEY
From toriavey.com
4.7/5 (18)
Calories 83 per serving
Category Appetizer
SIBARITA FIGS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
STUFFED FIGS WITH BALSAMIC VINEGAR - ITALICANA KITCHEN
From italicanakitchen.com
STUFFED FIGS WITH GOAT CHEESE AND PROSCIUTTO - BEST APPETIZERS
From bestappetizers.com
HOW TO MAKE THE BEST THANKSGIVING STUFFING - NYT COOKING
From cooking.nytimes.com
FICHI STUFFED RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
HONEY-NUT STUFFED DRIED FIGS - SICILIAN GIRL
From siciliangirl.com
STUFFED FIGS - SOFFIA WARDY
From soffiawardyrecipes.com
STUFFED FIGS - CIAO ITALIA
From ciaoitalia.com
STUFFED DRIED FIGS / I FICHI SECCHI RIPIENI
From ciaoitalia.com
SIBARITA RIPIENI RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
STUFFED FIGS SIBARI-STYLE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
3 WAYS TO MAKE STUFFED FIGS - WIKIHOW LIFE
From wikihow.life
CUCCIDATI | BUCCELLATI | ITALIAN FIG COOKIES | SICILIAN FIG COOKIES ...
From alessandrasfoodislove.com
EASY APPETIZER: STUFFED FIGS WITH HONEY-BALSAMIC SYRUP
From thekitchn.com
FIG RECIPES: WHAT TO MAKE WITH FRESH FIGS SUCH AS SALAD, CAKE, JAM ...
From smh.com.au
SUBLIME, SEXY WALNUT-STUFFED FIGS
From kalofagas.ca
FICHI RIPIENI RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
ALLA SIBARITA RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love