Turkish Lemon “Cream”

Technicaly this light, fruity dessert is not a ‘cream’, because it has no milk, eggs or cream. It feels creamy, though, because it is thickened with cornstarch. The recipe is based on the Turkish peltesi, the ‘creams’ that use orange, or any other fruit juice, as well as rosewater. This lemon ‘cream’ can be used as a filling for a pre-baked tart shell, or served chilled on its own, garnished with Quick Lemon Marmalade or Rolled Lemon Peel in Syrup and sprigs of fresh mint. I use lemons from my garden or organic lemons in my recipes. If you cannot find organic lemons, wash your lemons thoroughly.

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Serves 6 (more…)

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Stuffed Dried Figs (Syka Gemista)

Traditionally made on the island of Lesbos, those fragrant figs keep forever because they are baked in the oven. They can be eaten on their own, as a snack, or can be soaked in sweet wine –preferably the famous one from the neighboring island of Samos— and used as a topping for ice cream, yogurt or custard.
Use small, thick skinned figs, like the ones from Smyrna (Izmir).
The recipe is based on Maria Koutsoumbi’s detailed instructions.

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(more…)

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Fig Jam

Rinse and dry leftover fresh figs that are not perfect to eat, or figs that have fallen from the tree. Alternatively, you can use dried California figs. Cut off the stem, slice in half vertically, and cook the figs for about 20 minutes in sweet Samos wine that barely covers them, stirring every now and then, until softened.

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They should have absorbed most of the liquid. Puree the figs in the blender, let cool, measure the amount you need, and freeze the rest in batches to use in sweets, ice creams, sauces or marinades, adding honey or salt, hot pepper, spices, and/or herbs as needed.

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