Spanish fig & almond balls

Ingredients

• 100g Almonds
• 500g Figs
• 85g Dried Apricots
• 50g Dried cranberries
• 1 tablespoon Brandy
• 1 tblsp Clear Honey
• 1 teaspoon Cloves
• 100g Sesame Seed

Method

1. Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl. Roughly chop the figs, then whizz to a smooth sticky paste. Scrape onto the almonds then, using your hands, mix together well with the dried fruit, brandy, honey and cloves.
2. Divide the mixture into 6 and roll into balls. Tip the sesame seeds onto a tray, then roll the balls in them until covered. Cover the tray loosely with a clean tea towel, then leave the fig balls to dry for a week before packaging. Will keep in a cool place for 2 months.