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Orange-Pecan Fig Truffles
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Makes about 15 1-inch truffles 1x
Time about 55 minutes, mostly unattended
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Ingredients
- 1/2 cup pecan halves, lightly toasted and cooled
- 1 cup dried Turkish figs (about 5 ounces), stems removed if necessary, quartered
- 2 1/2 teaspoons finely grated zest plus 1 1/2 tablespoons juice from 1 orange
- 3/4 teaspoon vanilla extract
- Salt
Instructions
- Reserve 16 of the most beautiful pecan halves and set them aside.
- In a food processor or mini chopper, pulse the remaining pecans until finely ground, about two 3-second pulses.
- Add the figs, orange zest and juice, vanilla, and a tiny pinch of salt to the workbowl and process until the mixture is very finely chopped, uniform and cohesive, pulsing and stopping to scrape down the sides of the workbowl as necessary. Scrape the mixture into a bowl.
- Dampen your hands and roll scant 1-tablespoon portions of the fig mixture into roughly 1-inch balls, gently pressing as you roll to help them cohere (you should have about 15). Press one of the reserved pecan halves onto each fig balls, pressing it gently to help it adhere. Place the truffles on a plate to rest (to firm up and dry out slightly), at least 45 minutes, before serving. (Truffles will keep in an airtight container at room temperature for about a week).
— Recipe developed by Adam Ried