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
In a medium bowl, combine the walnuts, cinnamon, cloves, nutmeg and ginger. Make a slash in the bottom of each fig and fill them with the walnut mixture, then press them closed.
Place the figs cut side down on a baking sheet and
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