Monday, July 22, 2013

Walnut Stuffed Figs with Mandarin Syrup

Figs walnuts and citrus, a trio of flavour combinations that bring out the best in each other. That's how I knew I couldn't go wrong when I came up with this recipe for walnut stuffed figs cooked in a mandarin syrup.

The recipe was conceived while I was experimenting with ways to use the recent batch of mandarin sugar I had made. Find out how to make it here.

The walnut stuffed figs are a simple treat that are great as a snack on their own, but they also go well with other desserts such as a chocolate torte, simple vanilla ice cream or even with a cheese platter. They're soft, sticky and delicious. You can even make this recipe if you don't want to make mandarin sugar, just add some mandarin zest into the plain sugar syrup as it cooks and the flavour will still infuse a little bit. You could even use orange or lemon zest if you prefer. Or why not add some cinnamon, cloves or other spices if you to make it festive. But I do urge you try it with the mandarin sugar if you can, as it definitely adds a rich unique flavour.

Walnut Stuffed Figs with Mandarin Syrup


12 dried figs
12 whole walnuts - or you can use chopped pieces, about 50g-100g would be good
1/4 cup of mandarin sugar
1/2 cup water


Slice off the tops of the figs to create a small hole. Use your fingers to pry the whole open to create a cavity. Stuff the cavity with the walnut or walnut pieces. Like so:

If you find the figs are too dry, just soak them in hot water to soften them.

Next, in a small saucepan, add the mandarin sugar and water. Once it is boiling, add the stuffed figs and turn the heat down to a simmer. Swirl, or baste, the syrup around and over the figs as they cook, so they get a nice coating. Simmer them for approx 15-20 minutes or until almost all of the syrup has been absorbed. Like this:

Before and after cooking

Once done, remove the pan from the heat and set aside to cool. They can be eaten lukewarm, but I prefer to chill them in the fridge once they are cool.


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