Figs, one of the oldest fruit cultivated and consumed by humans traverses global cultures and complex history. Fresh, dried and preserved figs have carried many a generations through culinary experience of reaping its sweet benefits.
When I saw my parent’s fig ( Anjeer) tree in Kashmir this summer, I was in complete awe. It took my dear friend Imtiaz a fair amount of effort to climb up and get me a basket. My newly planted tree in Virginia seemed dwarfed and needed way too much maintenance.
I am not giving though, my Virginia tree now is freshly fertilized and nurtured and although just a few months old has delivered a few fruit.
When you don’t have enough figs growing, there is always the local market. Beautiful figs were calling me and I brought them home.
This recipe is simple with drained thick yoghurt, toasted walnuts and a drizzle of saffron infused honey. The walnuts and saffron are from Kashmir which are the absolute best. Be careful not to burn the walnuts and just lightly toast them.
Please note that I used drained coconut yoghurt so this version is DF. Experiment to your taste.
I have paired this with my coconut orange cake.
Figs with walnuts, yoghurt and honey
a simple summer dessert
- 5-6 fresh figs slices
- 1 cup drained Greek yoghurt or drained coconut yoghurt
- 1/2 cup toasted walnuts
- 1/2 cup raw organic honey
- 1 pinch saffron
- 1/4 tsp lemon zest
- 1/4 tsp orange blossom water
- Squeeze of 1/2 lemon
- Warm the honey over low heat with saffron, lemon zest, orange blossom and lemon juice for 5 mins. Don’t not let it boil. Let it cool to room temperature.
- Toast Walnuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Let them cool
- Serve yogurt and figs drizzled with warm honey mixture and topped with toasted walnuts. A slice of cake pairs perfectly.