Spanish fig balls / Pan de Higo
Spanish fig balls / Pan de Higo recipe
Pan de higo is a traditional Spanish recipe invented to preserve figs over winter. This ‘fig bread’ uses no flour so is naturally gluten-free. Its an amazingly tasty and simple recipe that’s great eaten as a snack during the festive period. The balls last a long time and travel well, so they also make lovely gifts for friends and relatives.
- 100g Almonds, (toasted) NU085
- 300g Figs, dried (stalk and centre naval bit removed) DR102
- 200g Prunes, DR106
- 85g Apricots, dried, (chopped) DR093
- 50g Cranberries, dried DR060
- 1 tbsp Brandy (… or 2) RS237
- 1 tbsp Maple Syrup or Agave Syrup LJ099
- 1 tsp Cloves, ground HE189
- 100g Sesame seeds, toasted NU099
- Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl.
- Roughly chop the figs, then whizz them to a smooth sticky paste.
- Add the prunes to the food processor and continue to mix until well blended.
- Scrape the blended fruit onto the almonds then, using your hands, mix together well with the other dried fruit, brandy, honey and cloves. Divide the mixture into little 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.
Storage: The fig balls will keep in a cool place for two months