Spanish Fig & Almond Balls

Ingredients

• 100g whole almond, toasted
• 500g pack dried whole fig, hard stalk and centre of base removed
• 85g dried apricot, chopped into small pieces
• 50g dried cranberries
• 1 tbsp brandy
• 1 tbsp clear honey
• 1 tsp ground cloves
• 100g sesame seed, toasted

Preparation

Makes 6 balls

1. Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl. Roughly chop the figs, then whizz to a smooth sticky paste. Scrape onto the almonds then, using your hands, mix together well with the dried fruit, brandy, honey and cloves.
2. Divide the mixture into 6 and roll into balls. Tip the sesame seeds onto a tray, then roll the balls in them until covered. Cover the tray loosely with a clean tea towel, then leave the fig balls to dry for a week before packaging. Will keep in a cool place for 2 months.