Prep 25 mins
Cook 25 mins
Posted for ZWT II Africa/Middle East as taken from "Avon's International Cookbook" Figs grow well in Arabia and are a popular dessert, plain or dressed up like this.
- 1 lemon
- 59.14 ml sugar
- 29.58 ml honey
- 1 whole clove
- 18 walnut halves
- 18 fresh figs or 481.94 g jar figs, whole and drained
- 118.29 ml plain yogurt
- 1.23 ml vanilla
- chopped walnuts
- With a vegetable peeler, cut a thin strip of peel about 2 inches long from lemon. Set aside. Squeeze juice from lemon; add water to measure 1/2 cup. Combine lemon peel strip, lemon juice mixture, sugar, honey and clove in a saucepan. Bring to boiling; reduce heat. Cook and stir till syrup is thickened and bubbly. Remove from heat; discard clove and lemon peel. Cool slightly.
- Insert one walnut half into each fig. Place in individual dessert dishes. Stir together cooled syrup, yogurt, and vanilla; spoon over figs. Cover; chill till serving time. Sprinkle with chopped walnuts.
We all loved this!!! I messed up a smidge but it was still wonderful!! The doorbell rang & the syrup caramelized a bit. Proceeded anyways &it was a hit w/all except THE PICKY ONE who claims to not like figs this week. More for the rest of us!! I used fresh figs. Thank you, Lynda, for posting & playing!