I created this recipe for my new birthday present of an aebelskiver pan. These dessert dumplings are stuffed with figs stuffed with minced chocolate and hazelnuts. Choose smallish figs for this recipe so that they fit into the dumplings. I simmered the figs in red wine to soften them up for stuffing, and the resulting reduced fig-flavored wine was so tasty that I incorporated it into a crème fraîche topping for the dumplings. - Fairmount_market —Fairmount_market
Test Kitchen Notes
Boy were these delicious -- the figgy surprise is delightful! I loved the flavor that the wine added to the fig and how it worked to soften them. The recipe is very clear and easy to follow. The dumplings were surprisingly easy to make, as I'd thought it would be more complicated. The recipe calls for an ebelskiver pan -- I was able to borrow one from a friend, but if you hunt around I'm sure you too can find one since this recipe is definitely worth a try. - Marcal —Marcal
dried figs, such as black mission
fruity red wine, such as a Zinfandel
melted butter for the batter, plus more for the pan
bittersweet chocolate chips
In This Recipe
1. Snip the stems from the figs and, in a small sauce pan, simmer them in the red red wine, turning occasionally, for about ten minutes, until much of the wine reduces and is absorbed by the figs. Remove from the heat and leave the softened figs in the wine until ready to use.
2. Prepare the fig stuffing. Chill the chocolate chips in the freezer so that they won't melt when chopped. Lightly toast the hazelnuts in a dry skillet, then allow to cool. Chop the chocolate chips and hazel nuts in a small electric chopper or food processor until they form a coarse meal.
3. Stuff the softened figs by cutting a slit down the length, then using your fingers to press in the fig flesh to make a cavity, and filling this with a small spoonful of the minced hazelnut and chocolate mixture. Set aside. Reserve the remaining fig-flavored red wine for creme fraiche topping.
Prepare the batter by combining the dry ingredients in one bowl and whisking together the buttermilk, egg yoke and melted butter in another bowl. Beat the egg white until stiff. Combine the dry ingredients into the wet. The batter should be runny like a thickish pancake batter. Add a little more buttermilk if necessary to achieve the right consistency. Then fold in the egg white.
Heat an aebelskiver pan and butter well. Fill each of the cavities to about 1/2 the height with batter. Then place a stuffed fig into each well and top with a little more batter to cover the fig and fill the well. Cook for about a minute. With a skewer tip the dumpling to one side so that the cooked half dome is perpendicular to the pan and cook for another minute. Now catch each dumpling on the corner between the first half dome and the second half dome and rotate this to the top, so that the least cooked face of the dumpling points downwards. Keep rotating the dumplings for a few more minutes until they are golden brown on all sides and cooked through.
Prepare a topping to serve with the dumplings by mixing in a few tablespoons of the reduced figgy red wine with creme fraiche to taste. Serve the dumplings warm with a dollop of the flavored creme fraiche, and if you like, a sprinkle of powdered sugar.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.