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Roasted Figs with Sweetened Yogurt » Simple and Healthy Recipe! ✅

This dessert represents my take on an Indian dish known as shrikhand: sweetened yogurt topped with saffron, rosewater, and cardamom. I think roasted figs go great with yogurt and are a simple yet elegant seasonal dessert. This yogurt dish also pairs well with tropical fruits, such as mango, papaya, and pineapple. -Woman

  • 8 ounces firm but ripe, fresh black Mission figs

  • 2 teaspoons light brown sugar

  • 1 tablespoon of honey

  • 1 tablespoon liquor, such as Cointreau or whiskey (or fruit juice if preferred)

  • One or two strips of lemon or orange zest

  • 1 pinch of fine sea salt

  • 1/2 cup cream, very cold

  • 1/8 teaspoon saffron strands (a large pinch)

  • 1 cup plain Greek yogurt

  • 1/4 to 1/2 teaspoons ground cardamom

  • 1/4 to 1/2 teaspoons of rose water

  • 1 tablespoon granulated sugar

  • 1 handful toasted, salted pistachios, coarsely chopped (optional)

  1. Preheat oven to 400°F. Choose a pan that allows the figs to cook in one layer. Peel and peel the figs and cut them in half. In a small bowl, combine the brown sugar, honey, liqueur (or juice), and salt. Place the figs, cut side down, in the pan and pour the honey mixture over them. Add the citrus peel strips. Place in the oven and bake for 15-20 minutes, until tender but not mushy. Set aside to cool slightly.

  2. Meanwhile, add the saffron threads to the cream and leave to infuse (in the fridge) for 30 minutes. In a medium bowl, beat the yogurt to loosen consistency. Whip the saffron cream until very smooth. Add the cream to the yogurt. Add the cardamom and rose water, starting with the smallest amounts, then adjust to taste. Add the sugar again, adjusting to taste.

  3. Divide the yogurt mixture among four serving bowls. Top with 4 or 5 fig halves and a dollop of the sweet pink cooking syrup. Garnish with chopped pistachios, if using.

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