Poached Kalamata Figs With Oregano Recipes

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POACHED KALAMATA FIGS WITH OREGANO



Poached Kalamata Figs with Oregano image

I came across this perfect Mediterranean Diet snack and wonderful way to prepare dried figs years ago in a small village outside Kalamata. It as during the olive harvest, when dried figs are an important source of energy. But these were a treat I had never imagined, poached in salted water then sprinkled with oregano and roasted in embers. This is simpler. All you need is an oven!

Provided by Diane Kochilas

Categories     meze

Number Of Ingredients 4

3 tablespoons Greek sea salt
2 pounds dried Kalamata figs
2 teaspoons dried Greek oregano
Freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350F/170C.
  • Fill a medium-large sauce pan with 2 quarts of water and bring to a boil. Add the salt. When the water comes to a rolling boil, add the dried figs to the pot and poach for five minutes. Remove and drain.
  • Place the hot figs on a large sheet of parchment paper. Sprinkle with dried oregano and pepper. Wrap in the parchment, then in aluminum foil to form a tightly closed parcel. Bake the figs for 20 minutes. Serve warm.

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