Golden Saffron Fig Delight

Instructions

1. 1

   Prepare the saffron infusion: Steep saffron threads in 100 ml of warm water for 15 minutes.

   ~15 min
2. 2

   Prepare the figs: Wash the figs and trim off the stems. Make a small cross cut at the top of each fig, being careful not to cut all the way through.

   ~5 min
3. 3

   Make the poaching syrup: In a large pot, combine the remaining 400 ml of water, granulated sugar, lemon juice, and the saffron infusion. Bring to a simmer over medium heat, stirring until sugar dissolves.

   ~10 min
4. 4

   Poach the figs: Gently place the prepared figs into the simmering syrup. Reduce heat to low, cover, and poach for 20-25 minutes, or until figs are tender but still hold their shape. Add the rosewater in the last 5 minutes of poaching.

   ~30 min
5. 5

   While figs are poaching, prepare the crumble: In a mixing bowl, combine chopped walnuts, chopped pistachios, all-purpose flour, melted butter, honey, and ground cinnamon. Mix until a coarse crumble forms.

   ~5 min
6. 6

   Preheat oven to 180°C (350°F). Line a baking dish with parchment paper.

   ~2 min
7. 7

   Arrange poached figs in the prepared baking dish. Spoon the poaching syrup over the figs.

   ~3 min
8. 8

   Evenly sprinkle the walnut and pistachio crumble over the figs.

   ~2 min
9. 9

   Bake for 20-25 minutes, or until the crumble is golden brown and the figs are bubbling slightly.

   ~25 min
10. 10

    Let cool slightly before serving. The dessert can be served warm or at room temperature.

    ~10 min