Figs and Tin Tac-Cappa
 
Cook time
Total time
 
One of those things that seem to be slowly disappearing. Not quite the real deal here but hopefully a close imitation.
Author:
Cuisine: Maltese
Ingredients
  • 15 dried figs
  • Bay leaves
  • Fennel seeds
  • Rum or anisette liqueur
  • Flaked toasted almonds
  • Glass jar
Instructions
  1. Preheat oven to 60oC.
  2. Tear 15 figs in 3 pieces and place skin side down on a baking tray with baking paper.
  3. Leave in oven for 12 hours until most of the moisture has been removed from them.
  4. In your glass jar, start layering your figs (skin side down) and other ingredients.
  5. Firstly place a layer of dried figs (skin side down) and then add some fennel seeds, bay leaves and toasted flaked almonds.
  6. Continue layering this way until you reach your last layer of figs.
  7. Place the last layer of figs skin side down and add two capfuls of rum or anisette liqueur. Close with a lid.
  8. Leave for a month and add another two capfuls of rum.
  9. Randomly tip the jar upside down to distribute the rum through the figs.
  10. Leave for at least three months and then open.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/figs-and-tin-cap-cappa/