Prep 5 mins
Cook 10 mins
A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses!
- 50 g white sugar
- saffron (1 large pinch)
- 1 cinnamon stick
- 2 tablespoons honey
- 8 fresh figs, cut in half lengthways
- 150 g thick Greek yogurt, to serve
- Place 300ml cold water, the sugar, saffron, cinnamon stick and honey in a large pan, stirring to dissolve the sugar. Bring to the boil gently and simmer for 15 to 20 minutes, or until the syrup has reduced slightly.
- Add the figs and simmer for a further 5 minutes or until tender. Remove from the heat and discard the cinnamon stick.
- Serve the figs warm with the yogurt and drizzled with the saffron syrup.
- Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream.
Another winner! DH brought me some fresh figs, and this seemed like the perfect way to use them. The syrup has a beautiful golden color, and smells just heavenly! A worthy use for that oh so expensive pinch of saffron. I also used a local honey, and the combination of flavors was just wonderful. A little sweet from the syrup, a little tart from the yogurt- just the perfect light dessert to finish an al fresco meal. Thanks so much for posting, Karen, I'll definitely make this again when the figs on my tree are ripe! Made for ZWT6.
Really, really awesome! So simple to make & with a wonderfully satisfying taste, too! Really enjoyed the combo of cinnamon, honey & fig! This is definitely a recipe I want to make another time when I have company ~ Would really like sharing this with others! Thanks for posting it! [Made & reviewed as part of a challenge while in Greece with ZWT6]
How delicious. Figs here are not completely ripe, so I cut the ripest ones I could find from the tree and simmered about 8 minutes to get them 'fork tender'. The addition of saffron to the syrup was what brought this over the top. It added colour, and that delicate, slightly medicinal taste that is so good. (for those of you who have never had saffron, do give it a try - it adds wonderful flavour and colour!). Used our own delicious Greek thyme honey and served with a dollop of greek yoghurt for breakfast. Thanks!