Pineapple, fig & ginger chutney
The pineapple flavour really comes through in this tangy chutney, making it a perfect accompaniment for ham and all your festive cold meats and cheeses
Spanish fig & almond balls
- Preparation and cooking time
- Prep:
- Plus drying time
- Easy
- Makes 6 balls
Skip to ingredients
- 100g whole almondtoasted
- 500g pack dried whole fighard stalk and centre of base removed
- 85g dried apricotchopped into small pieces
- 50g dried cranberries
- 1 tbsp brandy
- 1 tbsp clear honey
- 1 tsp ground cloves
- 100g sesame seedtoasted
Nutrition: per ball
- kcal306
- fat20g
- saturates2g
- carbs24g
- sugars23g
- fibre5g
- protein8g
- salt0.05glow
Method
step 1
Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl. Roughly chop the figs, then whizz to a smooth sticky paste. Scrape onto the almonds then, using your hands, mix together well with the dried fruit, brandy, honey and cloves.
step 2
Divide the mixture into 6 and roll into 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. Will keep in a cool place for 2 months.
