Chocolate-Bourbon-Almond Stuffed Figs

With one of the finest bourbon selections in Lexington, Enoteca’s tapas menu includes these figs soaked in Willett’s Johnny Drum bourbon. Sip a glass of tawny port to enhance the flavors as you sample the figs.
August 01, 2016


Place the figs in an airtight container and add the bourbon. Be sure that the figs have at least an inch of bourbon covering them, as they will soak up a lot of the bourbon. Soak the figs for 24 hours. Drain the remaining bourbon from the figs. With a small paring knife, slit the bottom of each fig, making a hole to insert the almonds.

Stuff each fig with one roasted almond. (If you are using blanched almonds, spread them on a baking sheet and drizzle with extra virgin olive oil and salt. Preheat the oven to 350 degrees to roast the almonds. Bake until lightly browned.)

Place the chocolate in a double boiler and melt until smooth. Dip each fig into the chocolate, leaving the tip and stem exposed. Place the figs on parchment paper and refrigerate for at least 1 hour to harden the chocolate.


  • 24 dried Mission figs
  • 3/4 cup Kentucky bourbon
  • 24 roasted Marcona almonds or blanched almonds
  • 1 (10-ounce) bag Ghirardelli 60% cacao bittersweet chocolate chips
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