ORGANIC DRIED FIGS – 250 gr
Soil Association Organic Certification
Halal Certification - Kosher Certification
The cultivation of the fig in the Archangel Evia region was introduced before approximately 90 years from Greek refugees from Smyrna.
The variety in called "Smyrna" and was perfectly matched the soil and climate conditions of the area (seaside with mild winters and relatively cool summer) and returns the maximum of its quality characteristics.
Harvesting is done by hand daily. Immediately after is followed by drying in the sun on specific bases where they figs remain 8-10 days (depending on weather conditions).
Figs are high in natural sugars, minerals and soluble fibre. Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A, E and K that contribute to health and wellness.
Figs stuffed with almonds
250 gr Marzipan
15 dried figs
1/3 cup lemon zest and orange zest
50 gr roasted almonds
Cut the stalks from the figs.
With a knife cut the figs crosswise reaching to their waist.
Open each fig in four parts like the petals of flowers.
In a multi mix the zest with almonds until homogeneous and make a smooth paste.
Put the marzipan and continue to beat the mixture until it becomes soft and grainy.
Shape the mixture in 15 balls (approximate the size of a walnut).
Put each "mixture ball" in an open fig and close the "petals" around it.
Place in the refrigerator and keep them covered with a plastic film.
150 g sugar
2 tablespoons honey
800 g water
300 g dried figs
4-5 pieces of cloves
Wash the dried figs. In a pan, put the sugar and water and honey over medium heat and stir slightly.
Allow the syrup to boil without stirring again.
Once the sugar is melted and the syrup starts to boil add the figs and cloves.
Allow the mixture to get again boil and reduce heat to simmer the ingredients but not quickly evaporate the syrup.
The mixture should simmer for 25-30 minutes until syrup becomes thick.
Withdraw the saucepan from the heat and place the sweet in hot, sterilized jar.
Close well with the lid and let the jar upside down until cool.