Baked figs in filodej for port wine chocolate sauce

Ingredients for Baked figs in filodej for port wine chocolate sauce

Instructions for Baked figs in filodej for port wine chocolate sauce

To prepare the Baked figs in filodej for port wine chocolate sauce recipe, please follow these instructions:

Wash the figs and cut off the tips. Cut a cross at the top of them. Open them gently and scrape the meatloaf with a spoon. Be careful, the skin must not break. Bring the fruit meat into a saucepan. Wash the orange and fillets it. Also cut the white skin away. Divide it into fillets and squeeze the juice out of the rest of the orange directly on the figs fruit. Chop the fillets roughly and put them in a bowl. Put the saucepan over the stove and cook the fry meat while whipping it to a jam's consistency. Take the saucepan off the heat and cool the puree. Stir the chopped almonds and orange fillets and fill it all back into the figs. Close them together so they get their original shape ..

filo pastry:
Cut the dough into squares in 16 x 16 cm (depending on the size of the figs). You need 12 pieces of file size of that size. Keep in mind that the file code dries out very quickly, so if you are not fast enough, it is best to make only 2 pages at a time. Grease 6 pieces of dough with melted butter and sprinkle with almonds. Place the 6 other pieces of dough on the lubricated sides. But they have to be a little offset so that the sides look like a star when they are on each other. Brush the batter once more with butter. Place the stuffed figs in the middle of the file and collect the dough over the figs. Put it together so it holds the shape. Bake them in the oven at 180 degrees C until the dough is golden brown.

Chocolate sauce:
Lun the port wine in a small saucepan. It must not be too hot when the chocolate comes in, otherwise it clumps and the sauce loses its color. Chop the chocolate well. Take the pan off the stove and whip the chocolate. Whip until it is melted. Cool the sauce a little. Aim: Make a mirror of chocolate sauce in the middle of the plate. Take the cream fraiche and stir it smoothly. Put with a spoon of small dots around the edge of the sauce. Take a match and pull it through the piles to form small hearts. Remove the figs from the oven and put them on the middle of the plate.