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Fig recipes

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Curtis Stone's strawberry, elderflower and brioche summer puddings

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Fig ataif with orange-blossom syrup


You'll need

150 gm pistachio kernels For deep-frying: rice bran oil 8 perfectly ripe green figs To serve: crème fraîche   Ataif batter 5 gm dried yeast 1 tsp caster sugar 200 gm plain flour, sieved   Orange-blossom syrup 500 gm caster sugar Juice and peeled rind of ½ a lemon 1 cinnamon quill 1 tbsp orange-blossom water

Method

  • 01
  • For ataif batter, combine yeast, sugar and 100ml warm water in a bowl and stand in a warm place until foamy (4-5 minutes). Add flour and 250ml warm water, stir until smooth and stand in a warm place until you are ready to fry (10-15 minutes).
  • 02
  • For orange-blossom syrup, combine sugar, lemon juice and rind, cinnamon and 300ml water in a saucepan, stir over high heat until sugar dissolves, then bring to the boil. Reduce heat to medium, simmer until slightly thickened (8-10 minutes). Add orange-blossom water and cool to room temperature.
  • 03
  • Meanwhile, preheat oven to 180C. Scatter pistachios on an oven tray, roast until light golden (3-5 minutes), cool, then coarsely chop.
  • 04
  • Preheat oil in a deep-fryer or deep-sided saucepan to 175C. Dip figs one at a time in batter and deep-fry until golden and crisp (1-2 minutes). Remove with a slotted spoon and dip them into the syrup, making sure they get a good drenching, then scatter with pistachios and serve with a good dollop of crème fraîche and extra syrup to the side.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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