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Source: California Fig Advisory Board

Baked California Fresh Figs with Cocoa Powder & Walnut Crisp
A soft and luscious dessert that will be wanting them come back for more.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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4 California fresh Fig: large fresh Mission or BrownTurkey figs (or 8 smaller ones)
Cocoa Powder Crisp Topping (1 oz of topping per fig)
5 ounce flour (1 cup)
4 ounce light brown sugar (1/2 cup)
1 1/2 teaspoon cocoa powder
1 tablespoon cocoa nibs (optional)
2 ounces walnuts: toasted & finely chopped
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces butter: room temperature
crushed walnuts
cocoa nibs (optional)
powder sugar

California Fresh Figs
Split the figs in half vertically. Arrange the figs with the cut surface up on a baking pan. A small slice can be removed from the curved side of the fig so that the fig sits flat and is stable. Note: the figs can be baked individually with space in between or in a continuous layer in a baking dish.

Cocoa Crisp Mixture
In a bowl, combine the flour, brown sugar and cocoa powder and stir to mix evenly. Add the remaining ingredients and blend to form a dough. Place crumbles of the crisp dough over the figs.

To Serve
Pre-heat an oven to 350°F. Bake the figs for approximately 15 minutes or until the topping is cooked and the fig begins to release some juice. Place two fig halves (4 halves if the figs are smaller) on dessert plates. Lightly dust with powder sugar and serve.

Source: California Fig Advisory Board

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