Valley Fig Growers

Chocolate-Dipped Stuffed California Figs

Makes 15 figs


3/4 cup granulated sugar 
3/4 cup water 
1/2 cup brandy (or 1/2 cup water mixed with 1 1/2 teaspoons vanilla extract) 
15 to 30 small pieces candied ginger, toasted nuts (walnuts, pecans, hazelnuts, almonds or macadamias) or chocolate 
5 to 6 ounces semisweet, bittersweet or premium white chocolate, chopped  


  1. With sharp knife, cut small slit in bottom of each fig. In small saucepan, heat sugar and water over medium heat until sugar dissolves. Stir in brandy and figs. Bring to a boil over high heat then reduce heat and simmer 20 minutes. Drain figs, cool and dry thoroughly.
  2. Stuff one or two pieces of ginger, nuts and/or chocolate into each fig.
  3. Place chopped chocolate in 1-cup glass measuring cup or small microwave-safe bowl. Heat on medium/50% power until almost melted, stirring after every 1 to 1 1/2 minutes. Remove from oven and stir until melted. Hold stem of each fig and dip in melted chocolate. Place figs, stems up, on wax paper-lined tray until chocolate sets. Store in airtight container in refrigerator.

Photo David Campbell

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Nutrition Information

amount per serving

Calories 153
% Calories from Fat 14%
Fat 2g
Cholesterol 0mg
Protein 1g
Carbohydrates 27g
Fiber 2g
Iron 1mg
Sodium 2mg
Calcium 26mg