Tonia Buxton’s Fig and walnut dessert • Siko kai karithi
If you need a healthy kick-start to the day followed by slow releasing high energy fuel this makes an ideal breakfast topped with a dollop of Greek yogurt and a sprinkling of ground cinnamon. Handy too as a grazing snack especially if I have skipped lunch and need to boost my concentration levels in time for the children piling in from school.
Select top quality figs for this recipe. Resist tough-looking, sugar coated or compressed figs in favour of semi-dried plump, sticky figs that are loosely packed. Dried figs are rich in potassium, a worthy mineral that helps lower blood pressure. Figs also contain an impressive amount of calcium so good for them old bones too!
450g of dried or semi-dried figs
2 glasses (175g) of walnut halves
5 tbsp runny honey
2 tsp of ground cinnamon
Preheat the oven 180°C/Gas 4
Arrange the figs and walnuts in a small circular or oval baking dish or 15cm cake tin, alternating to form a snail-like single snug layer.
Put the honey and cinnamon in a small sauce pan and gently heat together then stir in 1 glass (200ml) of water and bring to a steady boil.
Pour the syrup all over the figs and nut coating the surface well. Bake uncovered in for 25-30minutes or until most of the syrup has been soaked up. Leave to cool in the dish, then cover and chill until required.