As you can read on Muzna Bishara article, in the traditional local kitchen figs were used not only for their flavor, but also as a thickener. This recipe is a good example – it’s a very thick milk pudding, thickened and sweetened with dried figs, making this a wonderful two-ingredient dessert.
For a firmer pudding, dissolve 1 tablespoon of cornstarch in ½ cup /120 ml cold milk. Add to the figs and milk mixture and cook over a low heat.
- 2 cups / 480 ml milk
- 1 cup beautiful dried figs, preferably organic, soaked for 1 hour in hot water
- 1 tablespoon cornstarch (optional)
- Heat the milk over a medium heat and bring to a boil and then lower to a simmer.
- Meanwhile, drain the figs and chop coarsely. Add 1 cup of the warm milk to the chopped figs. Using an immersion blender or a food processor, process until smooth. Pour the mixture back into the pot with the remaining milk and bring to a simmer over a low heat for about 5 minutes, stirring occasionally.
- Divide into serving bowls and refrigerate at least 2 hours before serving. Serve with whole fig preserve.