- 4 medium to large california fresh figs
- 1/4 cups dark rum
- 2-1/2 ounces white, semisweet, or bitter chocolate
Prick skins of figs; place in bowl and pour rum over. Let stand overnight. Drain, reserving liquid. Dry figs with paper towel. Melt chocolate in a small, heavy saucepan and cool slightly. Holding each fig by stem, dip in melted chocolate to cover completely. Arrange on plate lined with wax paper. Store in refrigerator to harden chocolate.
To serve, simmer reserved liquid in small saucepan until thick and syrupy. Cool; divide and spoon onto 4 individual dessert plates. Arrange one fig on each plate.
Note: Substitute 1/4 cup apple juice flavored with 1 teaspoon rum extract for the dark rum if preferred.
Variation: Combine 1 teaspoon imitation maple extract with 1/4 cup apple juice to infuse the figs and dip in 2-1/2 ounces melted white chocolate.
Recipe courtesy of the California Fresh Fig Growers Association.