Best 6 Greek Blossoms Fresh Figs With Honey Yogurt And Walnuts Recipes

GREEK YOGURT WITH A FIG, DATE, AND HONEY SWIRL

Steps:

• Toast the nuts in a saute pan over medium heat until they become fragrant. Put the nuts onto a plate and set aside; when cool enough to handle, chop them roughly. In a small saucepan over medium heat, add the figs, dates, honey, water, lemon juice, and cinnamon stick. Cook for about 10 minutes until fruit is soft. Set aside and let it cool slightly; remove the cinnamon stick. Place the yogurt in a big bowl. Spoon the warm fruit onto the yogurt and gently swirl the fruit through the yogurt. Sprinkle on the nuts and garnish with mint leaves. Serve immediately.;

GREEK BLOSSOMS - FRESH FIGS WITH HONEY, YOGURT, AND WALNUTS

Steps:

• Use a sharp knife to mark an "X" on the top of each fig, being careful not to cut more than 3/4 of the way down the fruit.
• Spread open each fig 'blossom', to expose the pink center. Arrange the figs on a platter.
• Use a small spoon to fill each fig with marmalade, Greek yogurt, and honey. Dust with cinnamon.
• Finish with small chunks of herbed chevre, walnut pieces, and fresh mint sprigs. Serve immediately.
• Good with Carr's whole wheat crackers or baguette slices, for a more substantial snack.
• VARIATION: Substitute creme fraiche for the yogurt, mascarpone cheese with lemon zest for the herbed chevre, and green pistachios instead of walnuts. Drizzle with honey and dust with cinnamon -- yum!

FIGS WITH HONEY-YOGURT CREAM

Steps:

• For figs:
• Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.)
• For yogurt cream:
• Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.
• Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.)
• Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.

HONEY-CARAMELIZED FIGS WITH YOGURT

Steps:

• Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes.
• Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.

FIG AND HONEY JAM WITH WALNUTS

Steps:

• Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
• Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
• Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.

GREEK YOGURT WITH HONEY AND WALNUTS

Steps:

• Mix yogurt and vanilla. In 4 glasses, alternate layers of yogurt, then walnuts, then honey. Start with yogurt, end with honey.