I’m Greek, so when it comes to dessert all I need is a little yogurt, nuts and honey and I’m good. But right now we have so much amazing fruit at our disposal, and it’s fading fast, so I’m trying to use what I can while I can.
I’m not a huge fig fan. My folks have four huge trees, both green and black, and I rarely help myself. In spite of my mediocre attitude towards the fruit, I spotted some Candy Stripe figs at the last farmers market and had to have them. With their slightly tart berry like flavor, and pretty colors, they’ve made their way into a couple of salads (delicious), and now on top of yogurt. I usually just drizzle some honey over everything, but I wanted something a bit snazzier that could be made so fast you couldn’t really argue it’s not worth the effort.
Yogurt, Fruit and Quick Nut Brittle (serves 2 – multiply as needed)
1 cup (240ml) good quality whole milk yogurt (you can use low or nonfat, but this is dessert…)
1 Tbsp. (15ml) salted butter or unsalted butter and a pinch of salt
1/4 cup (60ml) almonds, roughly chopped
2 Tbsps. (30ml) brown sugar
2-4 figs, quartered
1/4 cup (60ml) raspberries or other fruit
Lightly oiled or buttered foil, silicone mat, or baking sheet–whatever surface you use should be lightly greased
In a small frying pan, melt the butter over medium heat, add the nuts and toast for about five minutes, stirring frequently. You will get a burst of toasted nut aroma when they’re ready. Sprinkle the sugar over the nuts and let it melt. Watch it closely, it can burn quickly. When the sugar is liquid, give it a quick stir and pour it onto the prepared oiled surface. Let it cool and harden. Break into pieces.
Assemble the desserts with 1/2 cup of yogurt, sprinkling of fruit and brittle.