Apricot and Fig Dessert with Cream

APRICOT AND FIG DESSERT WITH CREAM

12 dried figs are washed and soaked in one glass of water overnight. Hazelnuts are ground and mixed with powdered sugar. Stems are removed from figs and they are shaped into hollow cups by pressing with thumb. The hazelnut and sugar mixture is put into these hollows. All figs are placed on a tray with hollow sides up. Half a glass of water is poured evenly on figs. Lid is closed and figs are cooked on low fire for about 30 minutes. When sufficiently cooled, all figs are transferred on a service plate and cream is distributed on them.