Baked Figs or Apricots Stuffed with Walnuts or Almonds
Whether seasoned with rose water or cinnamon, these are beguiling. They’re best with fresh fruit that is just short of perfectly ripe, but you can use reconstituted dried fruit also. Though they will not take as much stuffing, dates are good this way too. Rose water can be found in small bottles at Middle Eastern stores.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Combine 1/4 cup of the sugar with 1/4 cup water in a small saucepan and bring to a boil. Stir and set aside.
Step 2
Combine the remaining 1/4 cup sugar with the nuts in a small food processor or in a spice or coffee grinder and process to a powder; add the chilled butter and process to make a paste, then blend in the cinnamon. Slit open each piece of fruit; if you’re using apricots, remove the pit. Stuff with a bit of the nut mixture and press to reseal.
Step 3
Use the softened butter to grease the bottom of a dish or pan just large enough to hold the fruit; arrange the fruit so that it fits without crowding. Bake for 15 to 20 minutes, or until warm and softened. Stir the lemon juice into the sugar syrup and drizzle over the fruit. Serve the fruit warm, at room temperature, or cold, with or without yogurt or sour cream.
Stuffed Dried Dates, Figs, Apricots, or Prunes
Step 4
These can be made days in advance of eating, though they will be eaten before then: Omit step 1. In step 2, omit the butter, using enough sweet wine, rose water, or orange-flower water to bind the nuts, sugar, and cinnamon. Make a slit in the side of any of the dried fruits (remove the pit if necessary) and stuff with a bit of this filling. Pinch to close.
