Wheat free Archives

Butternut recipes

Butternut-and-ricotta cake

30 minutes

Incir Tathsi Figs stuffed with walnuts

Serves 3 to 4

Difficulty Easy

Prep Time 10 minutes, plus 2 hours' soaking time

Cooking Time 20 minutes

Ingredients

1¼ cups boiling water
225 g whole dried figs
60 g walnuts, coarsely chopped, plus extra for grating
1 cup tea made with bay leaves, lemon juice, cloves, sugar and water to taste
2-3 T honey (or sugar to taste)
1 lemon, zested
Pomegranate rubies, to garnish

Method

Pour the boiling water over the figs and soak for 2 hours. Preheat the oven to 180°C.

Hold the figs by their stalks and make a small incision in the soft end of each fig. Stuff the walnuts into the figs and place in an ovenproof dish, with the stalks facing upwards.

Simmer the tea, honey or sugar and lemon zest for 10 minutes. Sweeten the syrup to taste with more honey or sugar. Pour the syrup over the figs and bake for 20 minutes. Serve hot or cold garnished with pomegranate rubies and grate over extra walnuts.

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Incir Tathsi Figs stuffed with walnuts

Incir Tathsi Figs stuffed with walnuts

Ingredients

Method