Apricot Cranberry Pan de Higo
The recipe Apricot Cranberry Pan de Higo can be made in approximately 48 hours. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 147 calories, 3g of protein, and 5g of fat per serving. This recipe serves 10 and costs 82 cents per serving. If you have anise seeds, dried figs, ground cloves, and a few other ingredients on hand, you can make it. 20 people were impressed by this recipe. It works well as an inexpensive side dish. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so great. Similar recipes include Roast Chicken With Moroccan Apricot Pan Sauce, Apricot Chicken Sheet Pan Dinner + VIDEO, and Chicken Breasts with Apricot-Onion Pan Sauce.
Servings: 10
Ingredients:
1/2 teaspoon anise seeds, crushed with the back of a knife
2 tablespoons brandy (or more if your fruit is very dry)
Pinch of cinnamon
2/3 cup packed chopped dried apricots
2/3 cup dried cranberries
1 cup packed chopped dried figs
1/4 teaspoon ground cloves
1 tablespoon honey
2 tablespoons sesame seeds
1/2 cup almonds, plus 10 whole almonds
Equipment:
oven
baking sheet
food processor
bowl
muffin tray
knife
Cooking instruction summary:
Procedures 1 Preheat the oven to 325ºF. Spread almonds on a baking sheet and toast until fragrant, about five to ten minutes. 2 Reserve 10 almonds. Transfer remaining almonds to a food processor and process until finely ground. Transfer ground almonds to a large bowl. 3 Combine figs, apricots, and cranberries in the food processor and pulse until finey chopped. Transfer fruit to the bowl with the almonds. Stir in sesame seeds, anise seeds, ground cloves, cinnamon, and honey. 4 Add brandy one tablespoon at a time and stir until absorbed. The mixture should be just moist enough to form large clumps. 5 Divide mixture between 10 cups of a standard 12-cup muffin tin, pressing with the back of a spoon. Press one almond into the center of each cake. 6 Allow the cakes to stand at room temperature for two days. At the end of the second day, run a thin knife around the edge of each cake to release them. Wrap each cake in plastic and store at room temperature for up to one month.
Step by step:
1. Preheat the oven to 325ºF.
2. Spread almonds on a baking sheet and toast until fragrant, about five to ten minutes.
3. Reserve 10 almonds.
4. Transfer remaining almonds to a food processor and process until finely ground.
5. Transfer ground almonds to a large bowl.
6. Combine figs, apricots, and cranberries in the food processor and pulse until finey chopped.
7. Transfer fruit to the bowl with the almonds. Stir in sesame seeds, anise seeds, ground cloves, cinnamon, and honey.
8. Add brandy one tablespoon at a time and stir until absorbed. The mixture should be just moist enough to form large clumps.
9. Divide mixture between 10 cups of a standard 12-cup muffin tin, pressing with the back of a spoon. Press one almond into the center of each cake.
10. Allow the cakes to stand at room temperature for two days. At the end of the second day, run a thin knife around the edge of each cake to release them. Wrap each cake in plastic and store at room temperature for up to one month.
Nutrition Information:
covered percent of daily need
