Turkish Figs with Anise and Walnuts

November 29, 2010

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

Ingredients

  • Dried Turkish, or domestic Calmyrna Figs
  • Walnut halves, roasted
  • Anise seeds
  • Roquefort cheese (optional)
In This Recipe

Directions

  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!

More Great Recipes:
Turkish|Anise|Fig|Fruit|Walnut|5 Ingredients or Fewer|Serves a Crowd|Make Ahead|Gluten-Free|Vegetarian|Vegan|Appetizer

Reviews (13) Questions (0)

13 Reviews

Nick R. June 14, 2013
Dried figs are sinfully good. This is a great road trip snack. The cheese puts this over the top. Simple and beautiful. Delicious Chef.
 
Author Comment
Oui, C. June 17, 2013
Thanks, Nick! I'm leaving town next week on a diving trip and a bag of these are going with.
 
neighome August 5, 2012
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!
 
Author Comment
Oui, C. August 5, 2012
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!
 
AntoniaJames December 9, 2010
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)
 
Author Comment
Oui, C. December 15, 2010
Mmmmm.....love the way you think AntoniaJames, just about everything tastes better macerated in a little booze. You're my hero! - S
 
AntoniaJames December 15, 2010
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)
 
Author Comment
Oui, C. December 2, 2010
I love the image you've evoked here aargersi...they do look like oysters, don't they? Thanks! - S
 
casa-giardino December 1, 2010
I would go a little further and bake them. As a child in Italy, these, together with cestnuts, were our holiday treats.
 
Author Comment
Oui, C. December 2, 2010
Great idea, especially if you've opted to put a little cheese in the center of each fig. YUM.
 
luvcookbooks December 1, 2010
luv it, saved it, will serve it for xmas or new years
 
Author Comment
Oui, C. December 2, 2010
Thanks! I'm sure you'll really enjoy them.
 
aargersi November 30, 2010
Love simple, love the flavors - they look like fruit oysters with a nut pearl.