Stuffed Figs with Yogurt Cheese & Topped with Honey, Almonds and Walnuts

Stuffed Figs with Creme Fraiche, Honey & Almonds | My Halal Kitchen

I never used to proclaim a favorite season, mainly because  to me, all seasons without extreme temperatures are beautiful in and of themselves. Each one has something special about it and something I attach to it, whether it’s food, activity or travel-related. I’ve noticed, however, that year after year the one time I have come to appreciate most is the very short period in between summer and fall where it’s comfortable enough to wear pants and a light jacket without sweating and without requiring a coat that’s heavier than my body.

Stuffed Figs Collage enumeratedMaking Stuffed Figs 

What marks this time of year for me are the beautifully shaped, bite-size delicate fruits with a flesh that’s blush pink on the inside: FIGS 

Mission Figs in a Basket

Organic Mission Figs

And one of the quickest ways I know how to enjoy them is by cutting them open…

cut the figs

to fill with yogurt cheese and drizzle a generous amount of honey on top…

stuff figs with yogurt cheese

Drizzle honey

figs with cream vertical

…then a sprinkling of my favorite nuts on top. In this case, sliced almonds and chopped walnuts.

stuffed figs with cream

I know it sounds cliche, but I’ll say it anyway…each one is like a real-food party in your mouth.

Stuffed Figs with Yogurt Cheese & Topped with Honey, Almonds and Walnuts

This takes less than five minutes to prepare, which means you can grab a basket at the market in the morning and prepare the figs as soon as you get home, although you may want to wait and have it all for dessert later in the day.

Serves 4


1 basket of Mission figs (about 1 pound)

1/3 cup fresh yogurt cheese (or substitute with créme frâiche, cream cheese or mascarpone that’s thinned out with a little milk)

2-4 tablespoons clear honey

2-4 tablespoons sliced almonds

2-4 tablespoons chopped walnuts


Wash the figs thoroughly but gently, ensuring that none are bruised. Dry gently.

Cut the stems off. Using a sharp, non-serrated knife, score the flesh of each fig by cutting into it downwards vertically, but not all the way through.

Open each fig just a little, giving it enough room to spoon about a teaspoon of yogurt into each one.  Add a little more if you can.

Drizzle the honey on top of each one. Sprinkle the nuts on top, too.

Serve immediately, but if you are preparing ahead of time, be sure to cover and keep refrigerated until serving.

Bismillah and Bon Appétit! 

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  1. Alhamdulillah, Yvonne, your stuffed figs recipe looks amazing! The recipe is dead simple, and I’m just dying to make it! I have to admit, though, that I am not a fan of figs, but maybe after trying this recipe I’ll be able to warm up to them 🙂 . But first off, I’ll need to find some mission or another kind of fresh figs in Canada… 😛

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