Valley Fig Growers

California Fig & Pecan Brandy Balls

Ingredients

  • 1/4 cup confectioners’ sugar
  • 1/4 cup chopped, toasted pecans
  • 1/4 teaspoon salt
  • 2 cups finely crushed gingersnap cookies 
  • 1 cup stemmed, finely chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1 cup confectioners’ sugar
  • 1/2 cup finely chopped, toasted pecans 
  • 1/2 cup brandy
  • 1/4 cup butter, melted

Directions

  1. In bowl of food processor, combine ¼ cup confectioners’ sugar, ¼ cup pecans and salt. Whirl to a fine texture. Spoon into bowl and set aside.  
  2. In the same food processor bowl, combine crushed cookies, figs, 1 cup confectioners’ sugar, ½ cup pecans, brandy and butter. Pulse to blend well.  Chill mixture for 20 to 30 minutes.  
  3. Form rounded teaspoonfuls of mixture into balls. Roll balls in reserved sugar-nut mixture. Place in airtight container. Chill for 12 hours for flavors to meld. Balls can made up to 2 weeks ahead; store in refrigerator. 
 
Chocolate & Fig Amaretto Balls: Prepare as directed substituting toasted almonds for pecans, crushed chocolate wafer cookies for gingersnaps and amaretto for brandy. *Variation for Brandy Balls: Instead of brandy, pour 1teaspoon brandy extract into measuring cup; add water to measure ½ cup. Increase extract to 2 teaspoons as needed for more flavor. *Variation for Amaretto Balls: Instead of amaretto, pour 1 teaspoon almond extract into measuring cup; add water to measure ½ cup. Increase extract to 2 teaspoons as needed for more flavor.
 
Photo David Campbell

Nutrition Information

amount per serving

Calories 52
% Calories from Fat 34%
Fat 2g
Cholesterol 2mg
Protein .5g
Carbohydrates 7g
Fiber .5g
Iron .5mg
Sodium 38mg
Calcium 8mg