Poached Stuffed Figs

[Guest guest]

LaDonna, do you think we could replace the sugar with stevia as it is simply

sweetener, not bulking in this recipe? BL

 

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.

 

Bon appetit from the Chef and staff at World Wide Recipes

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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[Guest guest]

Hi Brenda Lee,

 

Yes, I think that stevia would work well in this recipe. The amount would

be much less than the amount of sugar called for. I am finding that each

brand is different. In this recipe I would use about 2 tsp. of the white

powdered extract. Maple syrup would do well as an alternative also.

 

Thanks for the great ideas and recipes you've shared with us.

LaDonna

 

 

> LaDonna, do you think we could replace the sugar with stevia as it is

simply sweetener, not bulking in this recipe? BL

>

> 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.