Gingered Fig Confections

These are the kind of handmade confections that belong on a holiday candy tray or wrapped in tissue paper as a gift. Dried California figs get simmered in orange juice, Grand Marnier (or Cointreau), and ground ginger until they absorb every drop of that fragrant liquid. Then each fig gets dipped in melted chocolate and chilled until firm.

The simmering step is where all the flavor happens. Twenty-five minutes over low heat lets the figs plump up and soak in the orange-ginger liquid completely. Every bit of juice should be absorbed by the time you’re done. If there’s still liquid in the pan, keep cooking. Wet figs won’t hold the chocolate coating.

Cool the figs completely before dipping. Warm fruit causes the chocolate to seize and turn grainy instead of forming a smooth, glossy shell. Melt the chocolate with a tablespoon of milk in a double boiler for an even, controlled melt. Hold each fig by the stem, blot it dry with a paper towel, and dip.

Pro Tips

• Use a double boiler, not a microwave, for the chocolate. The gentle heat prevents scorching and gives a smoother consistency for dipping.
• Blot each fig before dipping. Any surface moisture creates a barrier that prevents the chocolate from sticking.
• Store with space between each fig. The chocolate coating stays slightly soft and will stick to neighboring confections if they touch.
• These keep for up to a week in the refrigerator in a single layer.

Variations

• Use dark chocolate instead of semi-sweet for a more intense, less sweet coating.
• Drizzle white chocolate over the dark chocolate shell in thin lines for an elegant two-tone finish.
• Replace ground ginger with ¼ teaspoon of cardamom for a more exotic, floral spice note.