Figos Cheios made with Faro Almonds

Posted on November 9, 2007 
Filed Under Food

In writing this post I called a few friends and family members to get the scoop on the history of the “Figo Cheio”. So far none of my super sleuths have uncovered the mystery but seems we’ve somehow created a stubborn challenge to uncover the truth of its origin. Until then, everyone agrees, the Figo Cheio belongs to the Algarve and is an exclusive delicacy of the region.

Figos Cheios

What is absolutely certain is how good they taste. Made with local Algarvian figs and Faro Almonds, known around the globe as some of the finest, and of course traditional spices like anise seed, cinnamon and a touch of sugar. If you’re a fig fan these are a must try when visiting the Algarve.

Figos Cheios

½ kilo dried whole figs
¼ kilo whole (unroasted) almonds – skins can be on
2Tsp cinnamon
2 Tsp anise seed power
½ Tsp anise seed
2 Tbsp fine granulated sugars

  1. Preheat oven to 150C|300F
  2. Mix spices and sugar together in a small bowl and blend until incorporated, set aside
  3. Take individual fig and massage it until soft, pliable and can stand on its own
  4. Make a small vertical cut in body of the fig, just enough to pierce the first layer of the skin and see the flesh inside
  5. Take a pinch of the cinnamon mixture and push inside of cut, carefully expanding the inside of the fig
  6. Begin adding almonds and pinch of cinnamon mixture into the fig, keep adding until fig looks like it has a very big belly. Enough to generously fill but not tear the skin.
  7. Fill so there is just enough room for fig to close slightly at front cut.
  8. Once filled, place on cookie sheet and bake for 20min, or until dark golden brown. If you like darker roasts feel free to leave them in for a few extra minutes.
  9. Let cool completely before serving.

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Figos Cheios made with Faro Almonds

The roasting is very relative to taste, the longer the roasting the drier the fig will become and the more roasted almonds will be as well. In the Algarve there are very specific tastes when roasting anything, some people tend to like less roasted and more chewy toffee kind of flavours, while others prefer the dark roast, almost burnt caramel flavours. This is a personal choice so when roasting keep an eye and on the colour which will be the key to the preferred roasting type. *Note. If you prefer a darker, dryer roasted fig, I recommend dropping the oven temperature down to 125C|255F.

The balance of the spices can also be changed to taste, more cinnamon less anise seed or vice versa. I like the natural sweet flavours of the anises seed and tend to use less sugar when I use more of the anise. Before stuffing the figs you can try the spice mixture and balance to taste.

Figos Cheios make a great nibble for parties and are wonderful as an after dinner treat to accompany liquors and spirits, and can easily follow a filling meal where dessert would be too much. The preferred accompaniment for Figos Cheios is Aguardente de Medronho, another Algarve specialty; if you can get your hands on a bottle don’t pass up the opportunity to try these beauties together.

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    • Comments

    4 Responses to “Figos Cheios made with Faro Almonds”

    1. Ladybird on November 10th, 2007 7:28 pm

      Hello,
      I ask my mom about the tradition of figos cheios.
      She told me that in old ages people picked up and guarded it in boxes, for the days when was less food. In those days they went to get them and ate the figos, problably they start to fill them with other things, because they were tired to ate figos always of the same way.
      Well, the part of they guard the figos and ate in the days of less food, it’s true. But the second part it’s my guess. :)
      Have a nice research, I hope you can discovered
      Bye

    2. Eddie on November 11th, 2007 2:34 pm

      Ola Ladybird!

      Well that’s a good start! We would really love to get to the bottom of the figo cheio mystery in the Algarve, if you hear any more about how they got stuffed with almonds and spices let us know.

      Obrigada!

    3. Ladybird on November 12th, 2007 4:06 pm

      Hi,

      Ok, I will continue to find out that mistery, because I love that kind of misterys too.
      I really love to know the histories behind the things.
      Bye

    4. Eddie on November 12th, 2007 5:44 pm

      Great, thanks! When I started writing this blog I knew the Algarve and Portugal had a lot of stories and legends, but I never imagined so many. What’s been surprising is how many have been forgotten like this one. So it’s fun digging these up and sharing…the best part is, there’s so many I don’t think we’ll be running out, any time soon!

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