For lovers of tradition, this traditional Apulian dessert is a ritual, a custom, a popular celebration linked to autumn folklore.
Not only that: it's a simple and tasty recipe that recalls the flavors of the past.
It was the dessert of the poor because fig trees were very common in the countryside and gardens of the South.
In 2012, the Fico Mandorlato di San Michele a Salentino denomination became part of the Slow Food Presidia present in Italy.
The most typical areas where we can find married figs are: Ostuni, Latiano, Ceglie Messapica, San Michele Salentino and San Vito dei Normanni.
Today, there's even a festival dedicated to the almond fig , held in San Michele Salentino: a series of events combining food and music, events, exhibitions, cultural gatherings, sporting competitions, and, of course, Puglia's food and wine, where almond figs, the true stars of the festival, are always present.
Dried figs with almonds recipe
Married figs are made with just two ingredients , creating a delicious dessert that will bring summer sunshine into the winter.
The process is long but very simple and they can be prepared at home to have them available when needed.
The figs used must be fresh; be wary of anyone who makes this dessert with dried figs.
Ingredients:
- 1kg of white figs
- 100 grams of peeled almonds, we recommend using Frantoio D'Orazio almonds made in Puglia
- bay leaves
- a little lemon zest (optional)
Procedure:
- Clean the figs gently with a damp cloth, cut them in half lengthwise, taking care to leave them joined by the stalk.
- Open it and leave them to dry in the sun on a tea towel with the inside facing the sun, turning them 2/3 times a day.
- Cover them with a net to keep insects away.
- Bring the figs indoors at sunset to avoid the night humidity.
- Once ready, the figs should be dry and well wilted (depending on the heat and sun exposure).
- Wash the lemons and grate the zest coarsely.
- Using your fingers, try to soften and expand the dried figs. Arrange the lemon zest and the peeled and toasted almond (previously) in the center, and close them with the other half. Press to seal them tightly.
- Preheat the oven to 150°C and arrange the stuffed dried fig pairs on a baking tray lined with baking paper.
- As soon as they are golden they should be removed.
- Timing can vary: some say 20 minutes is enough, but the final choice is up to you and your preference regarding figs (harder or softer).
The bay leaves will help you best preserve your married figs.
In some cases, cinnamon is also added, or to make them even tastier, pieces of chocolate are added along with the almonds, or they are covered in cocoa powder inside the jar instead of bay leaves.
The recipe therefore often varies depending on the family and how it has been passed down and modified over the generations: some even add cloves or candied fruit such as citron or orange.
How married figs were prepared in the past
Until a few decades ago, in farmhouses or trulli that had a wood-fired stone oven, married figs were prepared in a slightly different way.
At the end of the day, after having cooked a lot (for example, baked pasta, aubergines, taralli and so on), they left the dried figs, already with the almonds inside, in the wood-fired oven, which was turned off but still retained all the heat from the work done.
Why are married figs called that?
They are called married figs because the fruits are joined in pairs, each containing a whole almond inside.
How should married figs be stored?
They are preserved in ceramic or glass containers by alternating layers of figs with bay leaves.
In fact, they are sold commercially in glass jars with the typical bay leaf inside.
Even though they don't contain any preservatives, married figs will keep for at least 8-10 months, so they can be enjoyed throughout the winter, as was done in the past.
They are typical of the autumn-winter period, they do not refer to specific holidays or periods of the year, they are an excellent snack or pre-workout snack, as long as you can contain yourself and eat only two!
Among other typical desserts made in Puglia, you can also try making cartellate or scarcelle , both typical during the holiday season.
If you prefer savoury recipes, we recommend trying your hand at making homemade Apulian taralli : you won't be disappointed!
