Ingredients
Method
1.Combine tawny, dates and figs in a small saucepan over low-medium heat. Simmer, covered, for 3 minutes or until fruit softens slightly.
2.Uncover; simmer a further 1 minute or until tawny has evaporated. Remove from heat. Scrape out vanilla seeds from pod; stir seeds and cinnamon into fig mixture. Cool for 15 minutes.
3.Meanwhile, finely chop pecans with ⅓ cup of the pistachios; place nuts on a shallow tray.
4.Process fig mixture until smooth. Add the chocolate; process until combined. Stir in the remaining pistachios. Divide fig mixture into two.
5.Using a 40cm piece of plastic wrap, roll and shape half the mixture into a 20cm log. Remove from plastic wrap. Roll in chopped nuts to coat. Roll in plastic wrap to enclose; tie ends. Place on a tray.
6.Repeat with remaining fig mixture and nuts. Refrigerate for 6 hours or overnight. Slice to serve.
We used plump dried figs, not Turkish dried figs. Wrapped and refrigerated, nut salami will keep for up to one month. Store in an airtight container. Suitable to freeze.
Note
