Figs in syrup with Greek yoghurt
Original documents from Greek mythology, Christianity and Islam alike all show the fig as playing a key role. Figs are the world’s oldest fruits, and should today still be part of every diet due to their balanced vitamin, iron, potassium and calcium content. The concentration of these nutrients is even higher in dried figs.
Beginners pushed for time
50 g raw cane sugar
300 ml water
1 pinch saffron
1 stick cinnamon
2 tbs honey
150 g Greek yoghurt
What to do
For the syrup, pour the water, sugar, a good pinch of saffron, the cinnamon stick and the honey into a pot. Bring to the boil while stirring, then allow to simmer lightly on a lot heat for around 15 minutes.
In the meantime, drain the figs, cut them into halves, and add to the syrup. Allow to simmer for a further 5 minutes until the figs are soft. Then remove from the stove, and take out the cinnamon stick.
Place the yoghurt in the centre of a plate, and arrange the warm figs around it. Pour the syrup over them, and serve.
Simone Filipowsky is more than happy to travel 15 km to get to her favourite ice-cream parlour. She also loves a challenge when cooking. Colours play a particularly major role in her imaginative creations, though the primary focus is on natural products.
As an organic specialist in nuts, dried fruit and coconut products, we currently employ 80 members of staff, and our product range includes more than 120 different products - all at organic quality, of course! MorgenLand is part of the entire production chain from cultivation to marketing, and thus promotes organic farming worldwide.
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