figgy yogurt cups
photo by Jennifer Johnson
You can use either Turkish or Mission figs for this recipe. Once the figs are cooked (and cooled), we prefer to transfer them to a food processor to make them slightly smoother, but it’s not necessary. If you want a finer consistency without that extra step of the food processor, chop your figs smaller.
- 5 ounces (about 6) dried figs, stems removed, and chopped into pieces
- 2 tablespoons water
- 2 tablespoons orange juice (from 1/2 orange)
- 1 tablespoon honey, plus extra for serving
- 1 cinnamon stick
- Kosher salt, to taste
- 3 cups plain Greek yogurt
- Pinch ground cinnamon, plus extra for garnish
- 1/4 cup unsalted almonds, toasted and roughly chopped
- In a saucepan, add figs, water, orange juice, honey, cinnamon stick, and a pinch of salt and bring to a gentle boil. Reduce heat to medium-low and cook for about 10 minutes, stirring occasionally, until sauce is thickened and liquid is absorbed. Remove from heat and discard cinnamon stick. Allow to cool to room temperature. Transfer mixture to a food processor (see headnote) and purée until almost smooth (you want a little bit of texture).
- In a bowl, combine yogurt and cinnamon.
- Divide fig mixture among 4 serving jars or glasses, followed by equal amounts of yogurt. Top each with a drizzle of honey, some almonds, and a pinch of cinnamon before serving.
cook’s note: To toast nuts, place them in a dry nonstick pan and cook over low heat until lightly golden and fragrant, stirring as they toast. Be sure to keep a close eye on them as they can burn quickly.