Burbon Soaked and Chocolate Dipped Figs

Burbon Soaked and

Chocolate Dipped Figs

This recipe comes from Southern Spain where figs play a big part of confections during the holidays.

*

Makes two dozen.

Ingredients:

2 dozen dried figs

1 cup bourbon whiskey

1 pound dark chocolate, chopped

    (not chips)

***

Directions:

In a small saucepan, bring bourbon to a simmer over medium heat.  Add dried figs, turn off heat and allow to steep for 30 minutes.  Strain and set figs aside in the refrigerator to chill.  

*

To Prepare Chocolate For Dipping:

Prepare and set aside a medium bowl with water and ice for an ice bath.

In a medium pot or double boiler, bring water to a boil.  Turn off heat, then rest a clean bowl atop filled with 3/4 of the chopped chocolate.  Stir to melt, bringing chocolate to 115 F. degrees.  Do not let the chocolate exceed 119 degrees F.  Once temperature is reached, remove from heat and add the remaining chopped chocolate to the bowl, stirring to melt.  Put bowl of melted chocolate atop the ice bath, careful not to let any water into the chocolate.  Stir and cool chocolate to 80 degrees F.  Return Chocolate to double boiler and stirring, bring temperature of the chocolate to 88 to 91 degrees F.  Remove from heat.

*

To dip figs in chocolate:

Arrange a medium sheet of waxed paper on the counter and set the figs and melted chocolate to its side.  Holding the fig by the stem, dip into melted chocolate to completely coat.  Gently swipe excess chocolate from the bottom of the fig onto the edge of bowl.  Arrange dipped figs upright on waxed paper to set.