- 100g whole almond, toasted
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 500g pack dried whole fig, hard stalk and centre of base removed
Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…
- 85g dried apricot, chopped into small pieces
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 50g dried cranberries
- 1 tbsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 1 tbsp clear honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tsp ground cloves
- 100g sesame seed, toasted
Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl. Roughly chop the figs, then whizz to a smooth sticky paste. Scrape onto the almonds then, using your hands, mix together well with the dried fruit, brandy, honey and cloves.
Divide the mixture into 6 and roll into balls. Tip the sesame seeds onto a tray, then roll the balls in them until covered. Cover the tray loosely with a clean tea towel, then leave the fig balls to dry for a week before packaging. Will keep in a cool place for 2 months.
Make a hamperPack the fig & almond balls in cellophane bags, then write serving suggestions on pretty tags, and tie on with ribbon. Pack into a hamper with cheeses, biscuits and port.