Candied Figs - Moratub Teen
by Daniel Rogov
Put the figs and lemon juice in a heavy saucepan and barely cover with water. Let stand for 2 hours and then, on a low flame, heat gently. Stir occasionally until the figs are tender. Add the sugar, cinnamon and ginger and continue to cook on a low flame until the figs are glazed and the mixture has thickened to the consistency of jam.
Remove from the heat and stir in the walnuts. Let cool before refrigerating. Serve cold with demi-tasse spoons.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.