Subject: Poached Stuffed Figs (Kuru Incir Tatlisi)
From: Unicorn (unicorn@indenial.com)
Date: Fri May 17 2002 - 14:27:24 EDT
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F O O D F U N N Y
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Thanks to reader Laura Minnich for this one:
A pastor who was very fond of hot horseradish sauce always kept a
bottle of it on his dining room table. One day he offered some to a
guest, who popped a really big spoonful of it into his mouth. When
the guest finally was able to speak, he gasped, "I've heard many
pastors preach about hellfire, but you are the first one I've met who
has passed out a sample of it."
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T O D A Y ' S R E C I P E
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The Turkish people are particularly fond of the combination of dried
fruits and nuts, and Turkish children are often offered fruits and
nuts rather than candy as a special treat.
Poached Stuffed Figs (Kuru Incir Tatlisi)
8 - 12 dried figs, stems removed
1/2 - 3/4 cup (125 - 180 ml) finely chopped walnuts
1/4 cup (60 ml) sugar
1 tsp (5 ml) lemon juice
Poach the figs in enough simmering water to cover for 30 minutes.
Remove the figs, reserving the cooking liquid. Cut a slit in the figs
and stuff with the chopped walnuts. Meanwhile, dissolve the sugar in
the cooking liquid and boil for 2 minutes. Remove from the heat and
stir in the lemon juice. Pour the syrup over the figs and serve warm,
chilled, or at room temperature. Serves 4 to 6.
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