INGREDIENTS
12
Calamyra figs, diced 1/4-inch, dried
1
Lemon (about 3 tablespoons), Juice of large
1 cup
Honey
1/4
diced inch 4 ounces bittersweet chocolate
2 tsp
Cardamom, ground
1 tbsp
Cinnamon, ground
1/2 tsp
Cloves, ground
2
boxes Phyllo dough
1 1/3 cups
Sugar
1 1/2 cups
Unblanched almonds, toasted
1 1/2 cups
Walnut pieces, toasted
1 1/2 cups
Butter, unsalted
1/2 cup
Rum, dark
1/2 cup
Water