Chocolate Figs with Oranges in Spiced Syrup

1. Peel 4 oranges so that the furry white skin is also removed. Cut the peeled oranges diagonally into slices. 2.

Squeeze 250 ml of juice from the remaining oranges. Put the juice in a saucepan with 100 g of sugar. Peel the ginger and cut into thin slices. Scrape the vanilla pulp from the pod. Lightly press the new spice and coriander with the back of a heavy knife until smooth.

3. add new spice, ginger, coriander, cloves, star anise, candied orange peel, vanilla pulp and pod, and orange liqueur to orange juice form and make about 15 minutes until the liquid has a syrupy consistency. Pour the syrup through a fine sieve over the orange slices.

Cut the chocolate bars in half crosswise, one at a time. Scrape the figs with a crockery stick and score them with a small kitchen knife all around, about 2 cm apart, to a depth of about 3 cm. Insert the chocolate triangles into the fruit with the point facing forward.

S. Heat the frying oil to 180 °C. Separate the egg. Whip the egg whites until stiff. Mix the egg yolks with the flour, wine, oil and remaining sugar (work as quickly as possible, otherwise the batter will be tough). Fold in the egg whites loosely.

Pull the prepared figs evenly through the dough and drain briefly. Carefully slide into the hot fat and bake for about 5 minutes until crispy and golden brown. Then drain on kitchen roll. 7.

Dust the figs with powdered sugar and serve with orange slices and syrup on porridge.

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