Figs in Syrup: A Sweet Gem from Saudi Arabia

There’s a particular magic in the air when the fig season arrives in Saudi Arabia, a time I remember vividly from my childhood visits. The intense desert sun, the scent of spices wafting from the souks, and then, the sight of plump, jewel-toned figs, glistening as if kissed by dew. My grandmother, a woman of profound culinary wisdom, would select the ripest ones, her hands moving with practiced grace. This dessert, simple yet profoundly elegant, was her way of capturing the essence of those fleeting moments – the sweetness of the fruit, the warmth of the spices, and the comforting embrace of family. It’s a dish that transports me back, a taste of home and heritage that I’m delighted to share with you today.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: Enough syrup for 18 figs
• Dietary Type: Vegetarian

Ingredients

Here are the treasures you’ll need to create this delightful dessert:

• 1 whole lemon
• 1/4 cup sugar
• 2 tablespoons honey
• 1 whole clove
• 18 walnut halves
• 1 fresh fig (or 17-ounce jar whole, drained figs)
• 1/2 cup plain yogurt
• 1/4 teaspoon vanilla
• Chopped walnuts, for garnish

Ingredient Notes:

When selecting fresh figs, look for those that are soft and yielding to the touch, with no signs of bruising or mold. If using dried figs, ensure they are whole and have been properly drained. The quality of your figs will significantly impact the final dish, so choose them with care.

Equipment Needed

To bring this recipe to life, you will need:

• A vegetable peeler
• A small saucepan
• A measuring cup
• Individual dessert dishes or small bowls
• A whisk or spoon for stirring

Instructions

Crafting these figs in syrup is a straightforward process, allowing the natural sweetness of the fruit to shine.

1. Begin by preparing the lemon. Using a vegetable peeler, carefully cut a thin strip of peel from the lemon, about 2 inches in length. Set this peel aside for later.
2. Next, squeeze the juice from the lemon. You should aim to have about 2 tablespoons of lemon juice. To this, add water to reach a total liquid measurement of 1/2 cup.
3. In a small saucepan, combine the reserved lemon peel strip, the lemon juice mixture, the sugar, the honey, and the whole clove.
4. Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low.
5. Cook and stir the syrup mixture until it has thickened and is bubbly. This should take approximately 30 minutes.
6. Once the syrup has reached the desired consistency, remove the saucepan from the heat. Carefully discard the clove and the lemon peel.
7. Allow the syrup to cool slightly before proceeding.
8. If you are using fresh figs, gently insert one walnut half into the blossom end of each fig. If using canned figs, ensure they are whole and well-drained, and gently press a walnut half into the cavity where the stem would have been.
9. Place the prepared figs (with walnuts nestled inside) into individual dessert dishes or small bowls.
10. In a separate bowl, stir together the slightly cooled syrup, the plain yogurt, and the vanilla.
11. Spoon the yogurt syrup mixture generously over the figs in each dessert dish.
12. Cover the dishes tightly, either with lids or plastic wrap.
13. Chill the figs in the refrigerator until you are ready to serve them.
14. Just before serving, sprinkle the chilled figs with chopped walnuts for an added crunch and visual appeal.

Expert Tips & Tricks

• Fig Selection: For fresh figs, ripeness is key. They should feel soft to the touch and have a slightly wrinkled skin. Avoid any that are hard or bruised. If using canned figs, draining them thoroughly is crucial to prevent a watery syrup.
• Syrup Consistency: The syrup should be syrupy, not watery, but also not overly thick like candy. It should coat the back of a spoon nicely. If it’s too thin, continue to simmer for a few more minutes. If it gets too thick, a tablespoon or two of hot water can help thin it out.
• Yogurt Integration: Ensure the syrup has cooled slightly before mixing with the yogurt. Adding hot syrup directly to yogurt can cause it to curdle. A gentle stir is all that’s needed.
• Make Ahead: This dessert is ideal for making ahead. The flavors meld beautifully as it chills, so it can be prepared a day in advance. Store covered in the refrigerator.

Serving & Storage Suggestions

These figs in syrup are best served chilled. The cool, creamy yogurt sauce beautifully complements the soft, sweet figs and the slight crunch of the walnuts. Garnish with a few extra chopped walnuts for texture and visual appeal.

Leftovers can be stored, covered, in the refrigerator for up to 2 days. The flavors will continue to deepen, making them even more delicious. Avoid storing at room temperature for extended periods due to the yogurt.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	219 kcal
Calories from Fat		21 %
Total Fat	5.1 g	7 %
Saturated Fat	0.9 g	4 %
Cholesterol	2.6 mg	0 %
Sodium	11.6 mg	0 %
Total Carbohydrate	45.6 g	15 %
Dietary Fiber	5.2 g	20 %
Sugars	39.6 g	158 %
Protein	2.9 g	5 %

Note: Nutritional values are approximate and can vary based on specific ingredients used, particularly the type and ripeness of figs and the fat content of the yogurt.

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for a personal touch:

• Spice It Up: For a warmer, more complex flavor, consider adding a pinch of cardamom or a tiny grating of nutmeg to the syrup while it cooks.
• Nut Alternatives: If walnuts are not your preference, pistachios or almonds would also make excellent additions, either inside the fig or as a garnish.
• Yogurt Options: While plain yogurt is traditional, a thick Greek yogurt can offer a richer, creamier texture. For a dairy-free option, a rich, unsweetened coconut yogurt would be a delightful substitute.
• Sweetener Swap: If you prefer, you can substitute some or all of the sugar with date syrup for a more pronounced Middle Eastern flavor profile.

FAQs

Q: Can I use dried figs instead of fresh figs?
A: Yes, you can use whole, drained canned figs if fresh figs are unavailable. They will absorb the syrup beautifully.

Q: How long does the syrup need to cook?
A: The syrup should cook for approximately 30 minutes until it has thickened and is bubbly, coating the back of a spoon.

Q: Is it necessary to use a clove?
A: The clove adds a subtle warmth and fragrance to the syrup, which is traditional. You can omit it if you dislike the flavor, but it does contribute to the overall aroma.

Q: Can I make this dessert dairy-free?
A: Yes, you can substitute the plain yogurt with a thick, unsweetened coconut yogurt or a plant-based yogurt alternative.

Q: How long should the figs chill before serving?
A: The figs should chill for at least 2 hours to allow the flavors to meld and the dessert to become nicely cooled.

Final Thoughts

This recipe for Figs in Syrup is more than just a dessert; it’s an invitation to experience a taste of Saudi Arabian hospitality and tradition. It’s a dish that speaks of sun-drenched orchards and cherished family moments. I encourage you to gather your ingredients, take your time, and savor the process. The resulting creation is a testament to the beauty of simple, quality ingredients treated with care. Serve it after a hearty meal, perhaps alongside a cup of fragrant Arabic coffee, and watch as your guests are transported by its delicate sweetness and subtle warmth. I would love to hear about your experience and any personal touches you add to this delightful classic.