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Baked figs recipe; the Greek dessert

Greek Baked Fige Recipe; Cook this delicious desseert to impress your visitors and leave a sweete taste at the end of your meal Baked Fige Recipe and tips: The fig is one of the most alluring fruits in the Mediterranean, sensual, exotic and delicious. Dating back millennia, there is evidence of fig recipes in Greece (and Egypt and Ancient Rome) dating back to centuries BC. It was an important ingredient, along with Olive Oil and the Grape (for wine of course) all over Asia Minor since Ancient times. Figs are now used in cooking all over the Mediterranean, from Spain to Italy to France. In Greece, they are called “Sika” and they are commonly baked. This recipe uses dried figs, stuffing them with honey and baking them. Serve this lovely Greek dessert with a dessert wine from the Cyclade Islands such as Santorini. This dessert is rich, tasty and perfect for romantic dinners! For Baked Fige you will need the following ingredients: 12 Figs (dried and whole) 150 ml of Fresh squeezed Orange Juice 50 grams of peeled Pistachios, ground in a pestle and mortar 25 grams of Apricots (dried), chopped finely 1 tablespoon of Sesame Seeds Greek Yoghurt (for serving) 6 tablespoons of Greek Honey (substitute with good quality honey) Preparation: Place the freshly squeezed orange juice and honey into a pan and heat on a low flame, until the honey melts into the juice. Add the figs to the pan and let them cook on low heat for about ten minutes, stirring all the time. Finally, take the pan off the heat and let the figs cool, staying in the liquid. In a separate bowel, begin to prepare the stuffing. Add the pistachios, apricots, sesame seeds and another tablespoon of honey and blend well. With a spatula, take out the figs from the pan and keep aside. Slice the figs in the middle, and stuff with one teaspoon of the pistachio/apricot mix. Close the figs and place in a baking tin. Pour the liquid (orange juice and honey mix leftover in the pan) over the figs and bake in a pre-heated oven (340F, 170C) for ten minutes, until golden brown. Let them chill and then serve them with authentic Greek yoghurt.

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