Recipe - Higos Rellenos - (Stuffed Figs)

12 lg Dried figs
One fourth cup Sugar
1 cup Orange juice
One half cup Dry white wine
One half cup Water
One fourth pound Semisweet chocolate; grated
One half cup Cream
One half cup Blanched cut or sliced up almonds

Preheat oil to 450 degrees. Place figs, sugar, orange juice, white wine and
water in a small saucepan and bring to a boil. Lower heat and simmer 30
minutes. Remove and allow to cool and drain, reserving cooking liquid.
Remove stem from each fig and make an X shaped incision into each fig.
Sprinkle 1 tablespoon chocolate into each fig, add 1 teaspoon cream and 1
tablespoon cut or sliced up almonds and place each on a buttered cookie sheet. Place
in oven for 5 minutes. Place remaining cream and chocolate in a small
saucepan with 3 tablespoons fig cooking liquid and gently heat to form a
sauce. Remove figs from oven. Place on 4 plates, spoon sauce over each fig,
garnish with remaining almonds and serve warm. This recipe yields 4