Photo: Marina Oliphant
- 8 ripe figs
- 1 cup caster sugar
- 2 cups water
- 1 vanilla bean, split in half, seeds scraped
- zest of 2 lemons
- 6 cardamom pods, lightly crushed
- 1 tbsp orange blossom water
- 500g tub sheep's milk yoghurt
Wipe figs, trim stems and cut in half. Place sugar and water in a shallow 26cm pan and cook over a medium heat, stirring, to dissolve the sugar. Add vanilla bean, zest of one lemon and cardamon pods and cook over medium heat until the syrup comes to the boil.
Reduce heat, place figs in pan and cook over low heat for a few minutes. Turn the figs over and cook on the other side. Remove pan from heat, add the orange blossom water and leave for the flavours to infuse for a few minutes.
To make the yoghurt, place a piece of muslin in a sieve over a large bowl and pour the yoghurt on top. Allow to drain for a few hours in a cool place. When the yoghurt is thickened, place in a small serving bowl and fold in the remaining lemon zest.
Serve the figs drizzled with some poaching liquid and with a dollop of thickened yoghurt.
- Cuisine - Greek
- Course - Dessert