500g pack dried whole figs, hard stalk and centre of base removed
85g dried apricots, chopped into small pieces
50g dried cranberries
1 tbsp brandy
1 tbsp clear honey
1 tsp ground cloves
100g sesame seeds, toasted
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.
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.