Baked Figs with Amaretti

By Katherine

Some whipped cream would be just right

I was a bad girl and ate all the baking chocolate. (Not the unsweetened stuff, but these dark bars Greg buys for chopping and melting.) That ruled out making my favorite fig recipe from last year. But as I always say where there’s a box of amaretti, there’s a way. Now I’m off to find out where Greg hid the chocolate.

Figs Stuffed with Amaretti

• 10-12 figs
• 1/2 cup crushed amaretti (about twice that much whole)
• 1 tbsp honey
• 1 tbsp hazelnut liqueur or Amaretto
• 2 tbsp melted butter

Mix butter, amaretti, liqueur and honey in a small bowl. Set aside. Wash figs and slice off stems. Slice each one almost in half. Fill each one with a teaspoon of the cookie mix. Place in a medium sized casserole dish, just large enough to hold the figs. Bake at 350 until the the figs are tender and have released their juice, about 20 minutes. Serve warm.