Neddy’s was the coolest restaurant ever in the 1970s in Adelaide. This desert was often on the menu, one of my absolute all time culinary heroes Cheong Liew created it.
Recipe: Neddy’s stuffed figs with chocolate almond poached in port
Summary: A desert for those who love em but can’t cook em…
- 10 dried large Greek or Turkish figs 100 grams almonds 200 g (7 oz) dark Valrhona dark chocolate, chopped finely ½ bottle good quality sweet white port
- Place the handle of a teaspoon into the hole at the top of the figs and reshape them back to their original size. Grind the almonds and toast the meal until it is golden. Mix the chocolate and almond meal together and use it to stuff the figs. Place the figs in a small saucepan and cover with white port. Simmer until the liquid is reduced by about half. Do not boil. Come and get it Place one fig in a glass jar or small glass and spoon syrup over the top.
It is most important that you don’t let the port boil.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dessert
Microformatting by hRecipe.