Before the fig season is over I had to make a dessert. Isn’t this fruit irresistible? To be honest my favorite figs are the ones in Southern Italy. Unfortunately I didn’t make it there this year to eat them fresh from the tree. I looked for these green figs here in Germany at the market, but I couldn’t find any. The only ones they seem to sell here are the purple colored ones from Turkey. And they taste completely different. Well, these are some of the pros and cons of living in a big city. We can find pretty much every kind of fruit or vegetable, but as soon as we get a chance to taste the most intense and genuine ones right in the countryside, we better avoid making any kind of comparison. Or we’ll end up disappointed.
Just the other day I saw some cactus figs being sold for € 1,50 each. I thought wow.. I have never bought any so far. I have only eaten them in Italy and Spain, in buckets! There are tons of them on the side of the roads. All you need to do is be brave enough and go pick them, possibly without getting any of the sharp and very fine spines into your hands ;) Needless to say how much I miss those fruits..
Ok, before I get lost in memories let’s go to this yummy recipe! No matter whether you use green or purple figs, the roasted pine nuts, the lavender honey and yoghurt blend so well together!
2 tbsp of pine nuts
2 tbsp of lavender honey
500g / 17½ oz of greek yoghurt
4tsp of vanilla sugar
FOR THE CRUMBLE:
4tbsp of flour
4tbsp of sugar
2tbsp of soft butter
1 tbsp of chopped pine nuts
ALTERNATIVE FOR A QUICK CRUMBLE:
8 small to medium-sized crushed cookies
* * * * *
Roast the pine nuts in a pan. As soon as they get a nice and light roasted color add the lavender honey and the sliced figs. Cook for about 5min until caramelized.
In the meantime prepare the crumble by mixing the flour, sugar, chopped pine nuts and butter in a bowl. Keep rubbing with your fingers some butter with the flour mix until the mixture looks like breadcrumbs. Then put them in a pan at medium heat until golden brown.
In a separate bowl, mix the yoghurt with the vanilla sugar.
Start filling the glasses with the crumble first. Add the sweetened yoghurt as a second layer. Carefully place the caramelized figs and pine nuts on top.
Prep Time: 30min