These delicious Turkish stuffed figs can be served hot or cold with thick natural yoghurt drizzled with honey or with ice cream.
Preparation: 20 minutes plus 2 hours soaking
Cooking: 25 minutes
450g dried figs
300ml boiling water
For the Filling:
60g walnut pieces/ halves
For the syrup:
2 bay leaves
150 ml water
100 ml red wine
2 – 3 tbsp honey
Zest of 1 lemon
Pour boiling water over the dried figs in a heatproof bowl and leave for 2 hours.
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.
Place them stalk side up in an ovenproof dish.
To make the syrup, combine all the ingredients in a saucepan and simmer for 5 minutes. Sweeten the syrup to taste with more honey.
Pour over the figs.
Heat the oven to 180° C.
Bake for 20 minutes.
Serve in a wine glass topped with ice cream or yoghurt and dusted with a little dried cinnamon.