Figos Cheios de Olhão

Description: The figs, honey-colored and very round, are filled with almonds, sugar, chocolate, cinnamon and fennel. They are wrapped in fringed white paper imitating a trace of garlic. Each stuffed fig weighs about 40 g.

Region: Algarve.

Special feature: Dried, stuffed and roasted figs, wrapped in fringed paper imitating a stretch of garlic.

History: By oral tradition, it is known that seafarers took the Figos Cheio with the energy source, when they left for distant or coastal fishing. In the past, there was no tradition of manufacturing in pastry shops, which served only as intermediaries between the individuals who manufactured the sweets and the consumer. The Algarve's sweets range from fine sweets with eggs to the most homemade sweets, including sweets that use figs in their preparation. Of these, it is necessary to distinguish those that use whole figs, such as Es-trelas de Figo and Figos Cheio de Olhão, from those that use crushed fig paste, such as Fig Cheese.

Use: As a treat, at any time of the day.

Know-how: The almonds are blanched, peeled and coarsely ground. Add the sugar and the remaining ingredients. Prepare the figs by pulling their feet up and making a lengthwise cut. This is where the figs are filled with the previous mixture, disguising the opening. Take them to the oven to toast. They then wrap themselves in tissue paper or white crystal, fringed to imitate the roots of garlic, and arm themselves in a braid of figs imitating a stretch of garlic.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001