Deep-fried figs with walnut + pomegranate from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsi
Once, towards the end of fig season, when this dish was taken off the MG Garage menu, we suddenly discovered 2 trays of figs left in the cool room. My second chef, Lauren Murdoch, put them in a pan...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Saucepan
- Stove
- Pan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Pot
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Spoon
- Kitchen scale
Ingredients
- 3 tablespoons chopped walnuts
- 18 small ripe figs
- 1 cup cold sparkling mineral water or soda water
- ½ teaspoon baking powder
- 1 cup plain flour
- vegetable oil, for deep-frying
- 2 tablespoons pomegranate molasses*
- 2 tablespoons grenadine
- seeds of 1 pomegranate
- Basic Vanilla Parfait, to serve
- 1 tablespoon castor sugar
- 1 tablespoon boiling water
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