For ➋10 cl lemon water (1 lemon needed)
50 g sugar
1 tbs honey
½ whole clove
10 walnut halves
10 very fresh figs
10 cl plain yogurt
¼ ts vanilla
chopped walnuts
Cut a thin strip of peel about 5 cm long from lemon.
Squeeze juice from lemon. Add water to measure 10 cl.
In a small saucepan combine lemon peel strip, lemon juice mixture, sugar, honey, and clove. Bring to boil and reduce heat. Cook and stir until syrup is thickened and bubbly.
Remove from heat, discard clove and lemon peel. Cool slightly.
Insert 1 walnut half into each fig. Place stuffed figs in individual dessert dishes.
Stir together cooled syrup, yogurt, and vanilla. Spoon yogurt mixture over figs.
Cover and chill. At serving time, sprinkle with chopped walnuts.
Squeeze juice from lemon. Add water to measure 10 cl.
In a small saucepan combine lemon peel strip, lemon juice mixture, sugar, honey, and clove. Bring to boil and reduce heat. Cook and stir until syrup is thickened and bubbly.
Remove from heat, discard clove and lemon peel. Cool slightly.
Insert 1 walnut half into each fig. Place stuffed figs in individual dessert dishes.
Stir together cooled syrup, yogurt, and vanilla. Spoon yogurt mixture over figs.
Cover and chill. At serving time, sprinkle with chopped walnuts.
