Deep-fried figs with walnut + pomegranate

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

Once, towards the end of fig season, when this dish was taken off the MG Garage menu, we suddenly discovered 2 trays of figs left in the cool room. My second chef, Lauren Murdoch, put them in a pan with sugar syrup, a couple of sticks of cinnamon and some lemon zest, and cooked them very gently for a couple of hours, until they were sitting in a thick, rich syrup. We used them in a tart similar to the Pink Grapefruit Peel & Almond Tart