More than half the world’s dried figs and dried apricots come from Turkey, so of course we have to stuff them. Turkey is the fourth-biggest producer of walnuts in the world, and the number-eight almond producer. So of course they’d be the best nuts for the stuffing.
Heat the milk, cinnamon stick and cloves in a saucepan over medium heat and bring to the boil. Remove from the heat. Remove the stalks from the figs. Rest the figs in the warm milk for 30 minutes.
Roughly chop the walnuts. Remove the figs from the milk with a slotted spoon and place on a board. Open the figs with a teaspoon and stuff 1 teaspoon of chopped walnuts inside. Mix the oil and molasses together in a bowl and then brush over the figs. Place the figs on a baking tray and
Meanwhile, put the sugar and
Mix the almond meal, icing sugar and cream together in a bowl. Make a pocket in each apricot with a teaspoon and stuff 1 heaped teaspoon of the cream and almond mixture inside. Use the teaspoon to smooth the exposed stuffing. Finely chop the pistachios and roll the cream side of each apricot in the pistachio pieces.
Serve two figs and two apricots per person.
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