July 14, 2017
Desserts, Dairy, Nuts/Seeds,
Almond, Fruit, Figs, Middle Eastern, Budget-Friendly, Christmas, Entertaining, Stove Top, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy more
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"Summer is fig season, and there's no better use for an overabundance of figs than this classic Turkish recipe!"
Preheat oven to 350F. Place the almonds on a baking tray and bake for 5 minutes, or until golden. Leave to cool.
Cut the stems off the figs and make small crossways incisions 1/4 inch deep on top of each. Push a blanched almond into the base of each fig. Roughly chop the remaining almonds.
Place 3 cups water in a large saucepan, add the sugar and stir over medium heat until sugar dissolves. Bring to a boil and add the honey, lemon juice, lemon rind and cinnamon stick. Reduce heat to medium, place the figs in the pan and simmer gently for 30 minutes. Remove figs with a slotted spoon and place on a large serving dish.
Boil the remaining liquid over high heat for about 15-20 minutes, or until thick and syrupy. Remove the cinnamon stick and rind. Cool the syrup slightly and pour over the figs. Sprinkle with almonds and serve warm or cold with yoghurt.
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