Fig and Walnut Logs
1/2 cup (85g) Alison’s Pantry unsalted roast almonds
1 1/2 cups (250g) Alison’s Pantry dried figs, roughly chopped with hard stalks removed
1 Tbsp brandy
1 Tbsp Mother Earth Liquid Honey
1/2 cup (85g) Alison’s Pantry diced apricots
1/2 cup (50g) Alison’s Pantry walnut pieces, roughly chopped
1/2 tsp mixed spice
- Place almonds in a food processor and process until finely chopped. Remove to a bowl.
- Blitz the figs with the brandy and honey until they form a sticky paste. Add the fig paste to the bowl with the almonds. Stir in the remaining ingredients.
- Mix well to combine, then shape into 4 small log shapes. Set on a plate, uncovered, in the fridge or in a cool, dry place for a week to dry.
- Wrap and tie in baking paper if giving as a gift. If stored in a cool, dry place, these logs will keep well for up to 2 months. Store in the fridge during summertime. To serve, slice and serve alongside your favourite cheeses.
Recipe from Julie Le Clerc for the Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Fig and Walnut Logs