If no fuss desserts float your boat, this one’s for you and it’s darn easy and darn delectable (if I say so myself).
Let’s jump right in:
2 1/2 Cup Castor Sugar
1 1/2 Cup Water
Tea of your choice (I went with Camomile and Spiced Apple)*
3/4 Cup Walnuts (Although pistachios will be amazing too)
*Alternative flavours include rum & orange zest or red wine and cinnamon
- Start by bringing 1 cup of Sugar mixed with 1 1/2 cup water to a boil. Add the tea bags and saffron strands. Let it reduce for 10 minutes.
- Now, score the figs in a cross from the top and place carefully in the poaching liquid. They will take 15 minutes to become al dente and that’s what we want.
- Meanwhile, take a small skillet with even sides and place 1 1/2 cup castor sugar and let it turn into caramel, swirling consistently. Add chopped walnuts in this and let it harden so it turns into a candy.
- Now, plate the poached figs with some of the poaching liquid to keep it moist and add the caramelised walnuts to decorate around the plate.