Turkish Figs with Anise and Walnuts
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Author Notes: I like to prepare the un-fussiest dishes possible for an open house. I'm not interested in anything that is difficult for people to serve, or requires constant refreshing or reheating. I want to be enjoying a glass and a nibble with my guests, not putzing in the kitchen all evening. These little lovelies fit the bill perfectly, they are easy to eat, hold-up well sitting out for hours, and require no heating or special care. I first had a similar treat while attending a cooking class with Patricia Wells, and loved them so much that I've been crafting spins on the theme for years now. They are equally delicious eaten with a warm cup of glog, a mug of mulled cider, or a flute of champagne, and are enjoyed by young and old alike. All that said, I almost didn't enter this recipe because it is hardly a recipe at all.....these are so easy! I've written down the basic ingredients and method, but these are also great with a chunk of a nice salty cheese (I love roquefort) shoved inside. If you make the basic version, they will keep well for weeks in an air-tight container, and are great with an afternoon cup of tea, or for the kids as an after school snack. Cheers - S - Oui, Chef
Makes as many as you want
- Dried Turkish, or domestic Calmyrna Figs
- Walnut halves, roasted
- Anise seeds
- Roquefort cheese (optional)
- Lightly toast the anise seeds in a small pan over medium heat until just fragrant. If your walnuts are raw, roast them on a cookie sheet in a 350℉ for about 8 minutes.
- Cut the hard stem from the top of the figs and discard. Slice each fig almost through along the horizontal "waist" of the fruit and open the fig to accept the anise seeds and a piece of walnut (and cheese, if using).
- Sprinkle a pinch of anise seeds inside the fig, top with a piece of walnut, and then close the hinged top of the fig back over the filling, pressing to make sure all your goodies stay intact. That's it!
- This recipe was entered in the contest for Your Best Open House Dish
Tags: kid-friendly, serves a crowd, sweet and savory, Vegetarian
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10 months ago neighome
I substituted fennel seeds for anise seeds, since that's what I had in the pantry. They were a big hit at my picnic. I'd like to try again with anise to compare. Thanks oui chef, for this simple delight!
10 months ago Oui, Chef
The flavor will be pretty much the same, but as the anise seeds are a bit more delicate, they are a little easier on the teeth than fennel seeds. Glad you liked them!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I do this with fresh figs (don't halve them . . . just remove the stem end and stuff a walnut half and anise seeds inside) and then put them in jars with rum, or brandy, or whiskey (my favorite) poured over them. Then I forget about them for 8 or 10 weeks, that is, until the December holidays. The figs taste great. The booze tastes great. I recommend it. ;o)
over 2 years ago Oui, Chef
Mmmmm.....love the way you think AntoniaJames, just about everything tastes better macerated in a little booze. You're my hero! - S
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
And just about any booze is better when it's had fruit soaking in it for a few weeks or months. Makes the cold winter nights so much more pleasant. I've been known to glaze a holiday quick bread or two in a light syrup made with that fruity brandy. ;o)
over 2 years ago Oui, Chef
I love the image you've evoked here aargersi...they do look like oysters, don't they? Thanks! - S
over 2 years ago casa-giardino
I would go a little further and bake them. As a child in Italy, these, together with cestnuts, were our holiday treats.
over 2 years ago Oui, Chef
Great idea, especially if you've opted to put a little cheese in the center of each fig. YUM.
over 2 years ago luvcookbooks
Meg is a trusted home cook.
luv it, saved it, will serve it for xmas or new years
over 2 years ago Oui, Chef
Thanks! I'm sure you'll really enjoy them.
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Love simple, love the flavors - they look like fruit oysters with a nut pearl.