Denise Phillips’ Stuffed Figs with Walnuts
Stuffed fruit or vegetables are the tradition over Succot and Simchat Torah – so why not try and put these delicious Turkish creations on the menu! I originally tried these while on a trip to Istanbul and this recipe is my version. Dried figs are soaked in boiling water before being stuffed with walnuts and cooked in a beautiful red wine syrup. Serve with thick natural yoghurt drizzled with honey.
Preparation time: 20 minutes, plus 2 hours soaking | Cooking time: 25 minutes | Serves: 6 people[divider]
Ingredients:
450g dried figs
300ml boiling water
For the filling:
60g walnut pieces/ halves
Syrup
250ml ‘tea’ made with 2 bay leaves,
3 cloves,
200g sugar,
150 ml water,
100 ml red wine,
2 – 3 tablespoons honey,
zest of 1 lemon
Method:
1. Pour boiling water over the dried figs and leave for 2 hours
2. Hold the figs by their stalks and make a small incision in the soft end of each one. Add the walnut halves to fill out the figs.
3. Place stalk side up in an ovenproof dish.
4. To make the syrup combine all the ingredients together. Pour into a saucepan and simmer for 5 minutes. Sweeten the syrup to taste with more honey. Pour over the figs.
5. Pre-heat the oven to 180 C/ 350F/ Gas mark4.
6. Bake for 20 minutes
Can be served hot or cold with thick natural yoghurt or your favourite ice cream!
To serve the stylish way: Place in a wine glass, top with ice cream or yoghurt and dust the top with a little dried cinnamon.
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