If you are fond of liquorice (like I am) you will find the aniseed overtones of the log quite irresistible; and if you want to go a step further (like I do) you can replace the rum with aniseed liqueur.
- 300 g (10½ oz) dried figs (a softer variety if possible)
- 30 g (1 oz) blanched almonds, toasted, roughly chopped
- 30 g (1 oz) walnuts, roughly chopped
- 30 g (1 oz) hazelnuts, toasted, roughly chopped
- 1 tbsp vincotto
- 1 tbsp white rum or aniseed liqueur
- ½ tsp aniseeds, crushed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 2-3 hours
- If your figs are very hard and dry, soak them in hot water for about a minute to soften them slightly, then drain. There’s no need to do this if they yield slightly when you press on them.
- Roughly chop the figs and place them in a food processor with the remaining ingredients. Pulse until a thick paste forms, adding a little water if the mixture is dry.
- Divide the mixture into four even portions. Place each portion on a small piece of plastic film and form into a 10-cm (4-in) log. Chill for several hours before cutting into rounds to serve. The wrapped logs can be stored in the fridge for a month or so.
Recipe and images from Adriatico by Paola Bacchia, Smith Street Books, RRP $55.00