Caramelized Fig Dessert
with Ashta Cream and Walnuts
When Fig Knotted Jam is coupled with white cheese on a toast or in bread, we are savoring pure enjoyment. We come to believe that we are hooked forever.
Then, we come to taste these Caramelized Figs with Ahsta Cream and our hooking in cooked jammy yummy Figs becomes double. This one today goes beyond pure enjoyment to the next level of pure delight.
I love them in particular for the combination of flavors and texture, but also for being so appealing and convenient when hosting.
The convenience includes as well its practicality in preparing and storing both the Caramelized Figs and the Ashta Cream ahead of time. We bring them together earlier in the day, and back to the fridge until the serving time. They are also great to enjoy as is: Juicy Whole Fig Jam.
Lebanon enjoys a wide spread of Fig trees of several types. However, the fruits don’t last long and must be consumed fast when fresh, and most are converted to dried fruits or preserved jams. This recipe is one of the types of preservation we make to then enjoy them as is or in desserts.
A little reminder of the Health Benefits of the Fig for those who missed my previous posting and recipe of the Fig Knotted Jam with Walnuts and Sesame Seeds.
“Figs are not Fruits. They are inverted flowers within the pear-shaped bloom they produce. ~ Reference The Huffington Post, 2016
These Caramelized Figs are fragrant with Rosewater and Cloves. The final step of this dessert is in its serving presentation. You may top the Figs with the Ashta Cream then the walnuts, or you may top the Ashta Cream with the Figs then the walnuts. It is really up to you. I love the second option. In any case, drizzle some of the produced nectar all over and around them.
This recipe produces 20 Caramelized Figs to serve 5 people or more. It requires 1/2 cup of Ashta Cream to which recipe you can refer to by clicking on its name or its photo.
May you enjoy them as we all do!
Lebanese Whole Fig Jam with Ashta Cream and Walnuts
- 20 Fresh Whole Figs (ripe) Large size; washed and dried
- 2 cups Sugar
- 1 tsp Lemon Salt
- 1 tbsp Rosewater
- 1 cup Water
- 10 Cloves
- 1/2 tbsp Sesame Seeds (toasted) or as desired
- 1/2 cup Ashta Cream please refer to my recipe, link above in the article.
- 20 halves Walnut
Pour the water and the sugar in a large saucepan. Turn on the heat to Medium, and leave the liquid to cook until it thickens.
Gently add the figs one by one in the liquid. Shake the saucepan a little for the figs to spread and maintain their nice shape. Allow the figs to cook until they start turning golden. Shake the saucepan again.
Add the lemon salt, and cook for 5 more minutes, repeating the gentle shaking of the saucepan for the figs not to stick together.
Pour the water on, and the rosewater. Add the cloves, and the sesame seeds, and stir them by shaking the saucepan. Allow them another five minutes.
Test the figs to ensure they have matured and caramelized. If not, allow them few more minutes. Otherwise, turn off the heat, and set the saucepan aside until the fig preparation has totally cooled down.
To Store: Transfer the figs with the nectar into an airtight glass container and refrigerate until ready to serve.
TO SERVE: Cold
OPTION 1: Place 20 tsps of Ashta Cream on the serving plate. Place a Fig on each, pressing very gently, follow with the walnut on each.
OPTION 2: Place the figs on the serving plate. Place 1 tsp of Ashta Cream on top of each. To each with a walnut, pressing very gently for it to hold in.