Middle Eastern · Dessert
Baked Figs with Honey and Walnuts
Fresh figs are halved and baked in their own dishes under a glaze of honey, butter, orange and warm spice until they turn soft and jammy, then finished with toasted-in-the-oven walnuts and a cool spoonful of yogurt. A Levantine pantry dessert that trades on ripe fruit and almost no technique.
$2
10 minsPrep
17 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
237Calories
4.4gProtein
12.5gFat
31.1gCarbs
26.3gSugar
4gFiber
41mgSodium
13mgChol
3.9gSat Fat
314mgPotassium
76mgCalcium
0.8mgIron
0.1mcgVitamin B12
6.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 200°C (400°F).
2
Halve the 180g fresh figs lengthwise and arrange them cut-side up across 2 small baking dishes, 3-4 halves each.
3
Whisk the melted butter, honey, orange zest and juice, ground cardamom and cinnamon together in a small bowl.
4
Spoon the honey-spice mixture evenly over the fig halves, letting it pool into the dishes.
5
Scatter the chopped walnuts over the top, pressing lightly so they nestle into the honey glaze.
6
Place the dishes on a baking sheet and bake for 15-18 minutes, until the figs are soft and the honey is bubbling and caramelised at the edges.
7
Rest for 5 minutes, then top each dish with a spoonful of Greek yogurt before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Fig Fresh, halved
- 24g24g Honey, drizzled
- 22g22g Walnut, roughly chopped
- 10g10g Butter, melted
- 1g1g Cardamom, ground
- 1g1g Cinnamon Ground
- 15g15g Orange, zested and juiced
- 40g40g Greek Yogurt, 1
