Dish

Figues albardaes

Candied Figs

Figues albardaes is made by stuffing dried figs with a mixture of ground almonds, sugar, and cinnamon. The stuffed figs are then fried in hot oil until they are golden brown. The dish is typically served as a dessert, but can also be enjoyed as a snack or breakfast item.

European cuisine› Mediterranean cuisine› Spanish cuisine

Dessert› Deep-fried Dessert

Origins and history

Figues albardaes originated in Spain and has been a popular dessert in the country for centuries. The dish is typically served during the holiday season and is a staple at Spanish Christmas markets.

Dietary considerations

Not suitable for those with nut allergies.

Variations

Variations of figues albardaes include adding honey or orange zest to the almond mixture to add extra flavor. Some recipes also call for the addition of brandy or sherry to the figs before frying to add extra depth of flavor.

Presentation and garnishing

When making figues albardaes, it is important to use fresh and plump dried figs to ensure the best flavor and texture. It is also important to let the almond mixture chill in the refrigerator for at least an hour before stuffing the figs to ensure that the mixture holds its shape during frying. The dish is typically served on a plate or platter and garnished with a dusting of powdered sugar and a sprinkle of cinnamon. It can also be served in individual portions for a more elegant presentation.