Turkish Figs with Anise and Walnuts

By • November 29, 2010 • 13 Comments



Author Notes: These TSA approved nuggets will satisfy all travelers, young and old. These sweet and savory, soft and crunchy treats are always in my travel bag whether flying, on a long roadie, or even when we go camping. 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 are just packing for an afternoon picnic and can keep them cool for a few hours. If you make the basic version, they will keep well for weeks in an air-tight container, and are also great to keep around the house to nibble with an afternoon cup of tea, or for the kids as an after school snack. Cheers - SOui, Chef

Makes as many as you want

  • Dried Turkish, or domestic Calmyrna Figs
  • Walnut halves, roasted
  • Anise seeds
  • Roquefort cheese (optional)
  1. 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.
  2. 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).
  3. 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!
Jump to Comments (13)

Tags: kid-friendly, serves a crowd, sweet and savory, Vegetarian

Comments (13) Questions (0)

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about 1 year ago Nick R

Dried figs are sinfully good. This is a great road trip snack. The cheese puts this over the top. Simple and beautiful. Delicious Chef.

Steve_dunn02

about 1 year ago Oui, Chef

Thanks, Nick! I'm leaving town next week on a diving trip and a bag of these are going with.

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almost 2 years 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!

Steve_dunn02

almost 2 years 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!

New_years_kitchen_hlc_only

over 3 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)

Steve_dunn02

over 3 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

New_years_kitchen_hlc_only

over 3 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)

Steve_dunn02

over 3 years ago Oui, Chef

I love the image you've evoked here aargersi...they do look like oysters, don't they? Thanks! - S

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over 3 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.

Steve_dunn02

over 3 years ago Oui, Chef

Great idea, especially if you've opted to put a little cheese in the center of each fig. YUM.

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

luv it, saved it, will serve it for xmas or new years

Steve_dunn02

over 3 years ago Oui, Chef

Thanks! I'm sure you'll really enjoy them.

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over 3 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.