Fig Gems

Dried California figs, raisins, and pecans ground together, then bound with peanut butter and honey, rolled into walnut-sized balls, and dusted in powdered sugar. These are old-fashioned fruit and nut candies that rely entirely on dried fruit for their sweetness.

Grinding the figs, raisins, and nuts through a medium blade creates a sticky, cohesive paste. The natural sugars in the dried fruit act as the binder, and the peanut butter adds fat and protein that hold each ball together. Honey softens the mixture just enough to make it pliable for rolling.

The powdered sugar coating does more than look pretty. It keeps the balls from sticking to each other and to your fingers, and it adds a light sweetness that contrasts with the dense, chewy interior.

Chef Tips

• If you don’t have a meat grinder, pulse the figs, raisins, and nuts in a food processor. Use short bursts so you get a coarse paste, not a smooth puree.
• Dampen your hands slightly before rolling to keep the mixture from sticking to your palms.
• Roll the balls in powdered sugar twice: once right after forming, then again after they’ve sat for 10 minutes. The first coat absorbs into the surface.
• Store in the fridge in a single layer. These keep for two weeks and actually firm up and improve after a day.

Variations

• Use walnuts or almonds instead of pecans for a different nut flavor.
• Roll in cocoa powder instead of powdered sugar for a chocolate-dusted version.
• Add a teaspoon of cinnamon and a pinch of cardamom to the mixture for a spiced holiday version.