Stuffed Dried Figs

TRADITIONALLY made on the island of Lesbos, these fragrant figs keep for a long time. They can be eaten on their own as a snack or soaked in sweet wine—preferably the famous one from the neighboring island of Samos—and used as a topping for ice cream, yogurt or custard.

This recipe is based on detailed instructions from Maria Koutsoumbis from Molyvos, on Lesbos, a cousin of New York restaurateur John Livanos.