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İncir tatlısı
Walnut-stuffed figs in syrup
İncir tatlısı: Aydın dried figs stuffed with walnuts and simmered in syrup
The plain around Aydın grows most of Turkey's figs, and in winter, when only the dried ones remain, local cooks soften them in water, tuck a walnut half inside each, and poach them in a light syrup until they plump up dark and glossy. A spoonful of milk in the pan, an old Aegean trick, gives the syrup a soft caramel note. Serve them cold with kaymak or thick yoghurt. Chef's tip: soak the figs first so they swell before cooking; added dry, they stay leathery in the middle however long they simmer.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 14 oz dried figsabout 24 soft figs
- 5 ½ oz granulated sugar
- 2 cups water
- ½ cup whole milk
- 1 tsp lemon juice
- 5 ½ oz clotted cream (kaymak) or thick yoghurt (optional)
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Method
0/5 doneStep 1: Soak 14 oz dried figs in warm water for 30 minutes, until soft and plump. Drain.
30 minStep 2: Snip off the hard stalks and press a finger into the base of each fig to make a pocket. Push in one of the 24 walnut halves and pinch closed.
Step 3: Bring 5 ½ oz granulated sugar and 2 cups water to the boil in a wide pan, add the figs stem side up and simmer gently for 15 minutes.
15 minStep 4: Pour in ½ cup whole milk; it will look curdled but cooks back into the syrup. Simmer for 10–15 minutes more, until the syrup is thick and the figs dark and shiny. Common mistake: cooking at a hard boil; the figs split and spill their nuts.
15 minStep 5: Add 1 tsp lemon juice, cool in the syrup and chill. Serve cold with 5 ½ oz clotted cream (kaymak) or thick yoghurt.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 62 g
- Fat
- 9 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does i̇ncir tatlısı take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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