In Puglia, fig trees are almost as prominent as the olive trees. The sweet fruit can be used in savory dishes (it’s often made into a glaze for roasted lamb) or in desserts, like this simple poached concoction. Here is how to prepare the perfect Poached Figs with Yogurt.
Serves 6
Prep time: 15 minutes
Cook time: 3.5 hours (resting time included)
Ingredients
2 cups water
1/2 cup honey
1/4 cup sugar
1/2 vanilla bean, split in half lengthwise, seeds scraped
1 8-ounce package of dried figs, stemmed, halved lengthwise
3/4 cup plain nonfat Greek yogurt
Procedure
Start by heating water and sugar over medium heat while stirring continuously until the sugar dissolves. Next, add honey, vanilla seeds, beans, and figs and boil them. Reduce the heat and let it simmer for about 25 minutes or until the figs become tender. Put the mixture in a bowl and cover it to chill for at least three hours or up to one day. When ready to serve, remove the vanilla bean and divide the mixture into six bowls. Finally, add a dollop of yogurt on top of each bowl.
When in Puglia…
If you want an intimate look at the region’s culinary world, sign up for a class at The Awaiting Table in Lecce. Owner-director Silvestro Silvestori teaches regional Pugliese cooking during his day or weeklong courses. You’ll take trips through the local markets, learn about the history of the cuisine and receive hands-on culinary training. Classes are either taught in the city or at “The Castle” (yes, a castle) about two hours south. The castle courses are meant to take you deeper into the history of Pugliese cooking by introducing you to the local butcher, burrata maker, and olive oil producers. In addition to these cooking classes, the school also offers an olive program that teaches “food-loving visitors more about the olive, high-quality extra-virgin olive oil and the culture and cuisine that produce them.”
Visit www.awaitingtable.com for more information.
