Figs and Tin Tac-Cappa
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
- 15 dried figs
- Bay leaves
- Fennel seeds
- Rum or anisette liqueur
- Flaked toasted almonds
- Glass jar
- Preheat oven to 60oC.
- Tear 15 figs in 3 pieces and place skin side down on a baking tray with baking paper.
- Leave in oven for 12 hours until most of the moisture has been removed from them.
- In your glass jar, start layering your figs (skin side down) and other ingredients.
- Firstly place a layer of dried figs (skin side down) and then add some fennel seeds, bay leaves and toasted flaked almonds.
- Continue layering this way until you reach your last layer of figs.
- Place the last layer of figs skin side down and add two capfuls of rum or anisette liqueur. Close with a lid.
- Leave for a month and add another two capfuls of rum.
- Randomly tip the jar upside down to distribute the rum through the figs.
- Leave for at least three months and then open.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/figs-and-tin-cap-cappa/
3.3.3077