Figs with walnuts, yoghurt and honey

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.IMG_7171

 

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.IMG_6923

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.

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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.

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I have paired this with my coconut orange cake.

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Figs with walnuts, yoghurt and honey

  • Servings: 2
  • Difficulty: easy
  • Print

a simple summer dessert

Ingredients

  • 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

Directions

  • 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.

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It’s been a long time since I shared with my friends at Angie’s Fiesta Friday so here goes. Thanks to the cohosts this week  Colleen @ Faith, Hope, Love & Luck and Alex @ Turks Who Eat

 

10 Comments Add yours

  1. Surf says:

    Tried it. Loved it!!

    Like

    1. ❤ always good to have a perfect taste tester ❤

      Like

  2. Love figs and how lucky you could get freshly picked ones to enjoy Zeba! That yogurt-honey sounds wonderful. Hope you had a lovely trip home.

    Johanne Lamarche

    >

    Like

    1. Thank you dear Johanne ❤

      On Sun, Aug 27, 2017 at 2:25 PM, Food For The Soul wrote:

      >

      Like

  3. TurksWhoEay says:

    Yum! Add a glass of wine and this is my perfect evening!

    Liked by 1 person

    1. Thanks 🙏 and hooray to that!

      Like

  4. Colleen says:

    This is something I would happily eat for dinner…and lunch…and breakfast! Such great flavors all together! Thanks for sharing on Fiesta Friday! – Faith, Hope, Love, & Luck – Colleen

    Like

    1. Thanks so much Colleen…I may have actually eaten it all day 😉 Thanks for cohosting us at FF!

      Like

  5. Monika says:

    These flavours are just gorgeous and I love the pinch of saffron in this amazingly healthy dessert:)

    Like

    1. Thank you Monika…love saffron and try to find any excuse to use it 🙂

      Liked by 1 person

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