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Exotic stuffed figs with walnuts, cardamom, and pomegranate molasses | Recipe Renovator

Exotic stuffed figs with walnuts, cardamom, and pomegranate molasses

Luscious stuffed figs dessert with only four ingredients, bringing you the taste of a Middle-eastern bazaar.
4 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Dinner, Lunch
Cuisine Middle Eastern
Servings 24 servings

Ingredients
  

  • 24 figs organic fresh
  • 1/2 cup walnuts raw, organic (60 g)
  • 2 tsp cardamom seeds
  • 2 tsp pomegranate molasses

Instructions
 

  • Wash the figs and let dry.
  • Finely chop the walnuts.
  • Grind the cardamom seeds in a spice grinder, mortar and pestle, or with a rolling pin.
  • Mix the walnuts with the cardamom and the molasses. It should be clumpy, not runny.
  • Trim off the stem of each fig, then cut an X in the top, about 3/4 of the way into each fig. Poke your thumb inside, turning the fig while squishing the inside a bit, to create a cavity.
    Cut Figs for Stuffing | Recipe Renovator
  • Fill each fig with the nut mixture. I added one extra larger piece of walnut sticking out a little.
  • Place cut-side-up in the dehydrator set at 115F/45C for 10-12 hours.
  • Serve warm out of the dehydrator or chilled.

Notes

Per serving:
  • 38 calories
  • 2 g fat
  • 0 g cholesterol
  • 1 mg sodium
  • 70 mg potassium
  • 6 g carbohydrate
  • 1 g fiber
  • 4 g sugars
  • 1 g protein
  • 1 Weight Watchers Points Plus
If you do not have a dehydrator, bake at 325F/165C/gas mark 3 for about 10 minutes until juicy and warm. You can substitute honey or maple syrup for the pomegranate molasses. But trust me, it's worth a trip to the Middle Eastern market if you don't have any.