Materials

20 dried figs

1 cup coarsely crushed walnuts

1 dessert spoon cinnamon

50 g butter

30 g sugar or 1 Pekmez (grape molasses)

150 g clotted cream

Preparation of

Soak the figs in water overnight. After the figs are tender, open the top using a teaspoon.  

Combine the coarsely crushed walnuts with cinnamon and fill the opened figs with the mixture.

Melt the butter in a sauté pan or pot with tall sides. Place the stuffed figs in the pan, cook over a low heat until they turn translucent. While cooking the figs, shake the figs lightly or flip them with a wooden spatula.

Once they have turned translucent, add sugar and water.

Reduce the heat and simmer until the water evaporates.

Serve warm or cold with clotted cream.