Morgado de Figo — Algarve Gastronomes' Guild Version
This quantified formula is published by the Algarve Gastronomes' Guild and matches DGADR's recorded traditional method: lightly toasted figs and almonds are bound with a syrup containing chocolate, cinnamon, fennel and lemon, then shaped. The assembled confection is not baked. Yield, total time and icing quantity remain unknown because the source does not state them.
- Yields
- Not stated; the mixture may be shaped as a wheel or other figures
- Prep
- Not stated
- Cook
- The source gives two five-minute boiling stages; it does not state the time needed to reach the syrup stage
Ingredients
- 500 g / 1.1 lb Dried figs
- 500 g / 1.1 lb Almond kernels
- 500 g / 1.1 lb Sugar
- 200 ml / 6.8 fl oz Water
- 50 g / 1.8 oz Chocolate
- 10 g / 0.35 oz Cinnamon
- 3 g / 0.1 oz Fennel seed
- 1, zest only Large lemon
- as needed; amount not stated Icing sugar for the board and icing
- a little; amount not stated Water or pasteurised egg white for the icing
- optional; amount not stated Sugar sprinkles for decoration
Method
Lightly toast the figs and almonds separately without letting them burn. Leave to cool completely.
Grind the almonds in a single pass, retaining some texture. Finely chop the figs with a knife or scissors.
Combine the 200 ml / 6.8 fl oz water, sugar, chocolate, cinnamon, fennel and lemon zest in a pan. Heat to the traditional ponto de cabelo syrup stage. The source gives no temperature for this stage.
Add the almonds, stir and boil for 5 minutes.
Add the chopped figs, mix thoroughly and boil for another 5 minutes, stirring to prevent sticking. Remove from the heat and cool slightly.
Dust a board with icing sugar and place the still-pliable mixture on it. Shape it into a round, supporting it with a ring or strip of thick paper, and press firmly. DGADR also documents boat, fish, guitar, hen and book shapes.
Leave to cool completely. Mix icing sugar with a drop of water or a little pasteurised egg white to make a thick icing; brush it over the surface and leave to set. Decorate with sprinkles if desired.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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