Recipe: Sticky Pistachio Stuffed Figs

Pistachio Stuffed Figs

Hey, friends! Over Easter, I was asked to bring an appetizer to dinner, and so I brought this fabulously simple recipe that my sister-in-law (Kitchen, Uncorked) contributed to my second book, Vegetarian Comfort Foods. Honestly, everything this chick makes trumps anything I ever could.

She’s amazing.

But sister-from-another-mister love aside, I wanted to share this recipe with you. Like I said, it’s super simple, completely whole and plant-based, and wildly tasty.

Sticky Pistachio Stuffed Figs

Recipe by Natalie Browne

Ingredients

ยพ cup shelled pistachios

24 dried figs

2 tsp. dried cardamom

1 tsp. cumin

1 orange, zest only

Method

Preheat oven to 350 degrees Fahrenheit. Over low heat, toast pistachios until golden. Remove from heat and allow to cool slightly until youโ€™re able to handle them.

While the pistachios are toasting, slice the figs three quarters of the way through, and set aside. Finely chop the pistachios and place in a small mixing bowl. Mix in the cardamom, cumin and orange zest.

Spoon the pistachio mixture into the figs, patting it down as you go. Place the figs on a baking sheet, and bake for 8 to 10 minutes until warm and slightly sticky. Serve immediately.

I hope you enjoy!

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