Serves: 24
1 Place a rack in the center of the oven. Preheat the oven to 350°F. Remove the hard stem ends from each fig. With a small knife, cut a slit in the base of the figs. Insert an almond in the figs and pinch the slit closed.
2 Arrange the figs on a baking sheet and bake 15 to 20 minutes or until lightly browned. Let cool on a wire rack.
3 Make a layer of the figs in a 1-quart airtight plastic or glass container. Sprinkle with some of the fennel seeds. Top with a layer of bay leaves. Repeat the layering until all of the ingredients are used. Cover and store in a cool place (but not the refrigerator) at least 1 week before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Dora’s Baked Figs recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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