Figs and almonds in lemon verbena syrup

Figs and almonds in lemon verbena syrup

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
1/2 lemon, pared zest
50g runny honey
12 figs, washed
50g blanched almonds

Lemon verbena syrup

Quantity Ingredient
300g granulated sugar
100g fresh or dried lemon verbena leaves, washed

To serve

Quantity Ingredient
thick yoghurt, (optional)

Method

  1. To make the lemon verbena syrup, put the sugar and 400ml cold water in a saucepan over medium heat. Stir until the sugar dissolves or for about 5 minutes. Add the lemon verbena leaves and cook for 5 minutes. Remove from the heat and leave to cool for 30 minutes for the flavours to infuse.
  2. Strain the syrup through a sieve and back into the saucepan over medium heat, add the lemon zest and honey and stir. Cook for 5 minutes, then add the figs and almonds. Lower the heat and poach until tender or for about 5–7 minutes.
  3. Carefully transfer everything to a serving platter and serve with a spoonful of yoghurt, if desired.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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