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Stuffed figs

ingredients

serves 4
12 ripe fresh figs, preferably purple ones
3 tablespoons ground almonds
100 g (4 oz) fresh raspberries
1 tablespoon honey
4 vine leaves, soaked in warm water and dried, to serve

method

1. Snip off any excess stalk from each fig; make a criss-cross cut down from the stalk end and carefully ease the cut open.

2. Mix the ground almonds with the fresh raspberries and honey. Place a vine leaf, spread out flat, on each serving plate; arrange three figs on top of each one, and fill with the raspberry and almond puree.

The stalk end of a ripe fig should feel slightly soft when pressed. If it is still hard, leave to ripen at room temperature.

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