Morgado de figos looks like a dense fruitcake but is something else entirely: a no-bake roll of dried figs and almonds, pounded and kneaded together with a little chocolate and spice until it holds like a firm paste, then sliced into thin coins.
This is Algarve thrift turned into something genuinely special. Figs dry on racks all over the region every August, and almonds grow along the same hillsides, so the two have been paired together in one form or another since Moorish times, when the Algarve was still called Al-Gharb. It is often dressed up for Christmas trays alongside desserts like sericaia (recipe on the site), but dried figs are easy to find year-round.
There is no oven involved, which makes it a good dessert for a heat wave. Pressing a pattern into the top with the back of a spoon before slicing is a nice decorative touch.
Morgado de Figos Recipe
Ingredients
- 1 lb dried Calimyrna or Mission figs, stems trimmed
- 1 cup whole almonds, toasted
- 2 tablespoons honey
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Zest of 1 lemon
- 2 tablespoons port wine or sweet dessert wine
- 1 tablespoon granulated sugar, for dusting
Instructions
- If your figs feel very dry and stiff, soak them in warm water for 10 minutes, then drain well and pat dry.
- Pulse the toasted almonds in a food processor until coarsely chopped, not powdered. Set aside a small handful for texture.
- Add the figs, honey, cocoa powder, cinnamon, cloves, lemon zest and port wine to the processor. Pulse until the mixture comes together into a thick, sticky paste, then fold in the reserved chopped almonds by hand for texture.
- Turn the mixture out onto a sheet of plastic wrap. Shape into a log about 2 inches in diameter, pressing firmly so there are no air pockets.
- Wrap tightly and press a decorative pattern into the surface with the back of a spoon or a small mold, if you like.
- Refrigerate for at least 2 hours, or until firm enough to slice cleanly.
- Dust with granulated sugar and slice into thin rounds to serve.
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