Tin Imqadded bil-Ġewż (Walnut-Stuffed Dried Figs)
Soft dried figs filled with walnut halves: a simple two-ingredient sweet for an autumn platter or a little something beside coffee.
Ingredients
Have your ingredients ready? Go to instructionsInstructions
- Prepare the figs: Trim off any hard stems. Cut a slit down one side of each fig, leaving the base joined so that it opens like a little pocket. Check the inside as you open it.
- Fill: Place one walnut half inside each fig. For a smaller fig, break the walnut half into two pieces to fit. Press the fruit gently around the walnut, leaving a little of the nut showing.
- Serve: Arrange on a small plate and serve at room temperature, allowing two or three figs per person. There is no need for added sugar or syrup.
Choose Soft Dried Figs
Use dried figs that bend easily when gently squeezed. Fresh figs have a different texture and are not a direct substitute in this recipe. Very hard, leathery dried figs are difficult to open and less pleasant to eat with a walnut filling, so choose a softer batch.
Walnuts should smell fresh and taste mild, without bitterness or a stale oily flavour. A half gives each fig a good balance of chewy fruit and crunchy nut; break it into smaller pieces if the fruit is small.
Serve with Coffee or Autumn Bakes
Put a few figs on a plate beside coffee, sweet buns or slices of nut cake. Their own sweetness is enough, and keeping the filling plain lets the walnut flavour come through.
For the customary gift bag and its plain dried fruit, follow the borża ta’ San Martin guide. For more of the November table, explore the autumn collection.
Make Ahead and Keep
Prepare on the day you plan to serve them for the best walnut crunch. Keep covered until serving. Refrigerate any leftovers in a closed container and eat within two days; bring back to room temperature before serving.