Turkish · Dessert
Walnut Stuffed Baked Figs
Fresh figs are opened into flower shapes, packed with honeyed walnuts and orange zest, then baked in their own syrup until jammy and fragrant with cinnamon. A classic Turkish way to finish a late-summer meal, finished here with cool yogurt and crushed pistachio.
$2
12 minsPrep
19 minsCook
36 minsTotal
EasyLevel
Nutrition per serving
240Calories
5.5gProtein
12.2gFat
31.9gCarbs
26.5gSugar
4.4gFiber
9mgSodium
2mgChol
1.7gSat Fat
357mgPotassium
79mgCalcium
1mgIron
0.1mcgVitamin B12
4.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 190°C (375°F).
2
Trim the stems off the figs and cut a deep cross into the top of each, pushing the base slightly to open them like a flower, then arrange them upright in 2 small baking dishes.
3
In a small bowl mix the chopped walnuts with half the honey (12g) and the orange zest, then spoon the mixture into the opened figs, pressing gently to pack.
4
Stir the remaining honey (12g) with the water and cinnamon, then pour this syrup around the figs in the dishes so they sit in a shallow pool of liquid.
5
Bake for 18-20 minutes, basting once with the pan syrup halfway through, until the figs are soft and jammy and the walnuts are toasted.
6
Rest for 5 minutes, then top each dish with a spoonful of chilled Greek yogurt and a scatter of crushed pistachio before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g stems trimmed, cross-cut to open fig fresh
- 1 oz28g chopped walnut
- 0.8 oz24g divided, half for stuffing half for drizzle honey
- 1.1 oz30g water
- 0 oz1g cinnamon ground
- 0.4 oz10g zested orange
- 1.4 oz40g chilled, for serving greek yogurt
- 0.3 oz8g crushed, for garnish pistachio
