Styling Kari Wardrop. Recipe Beth Jacob. Photography Jerry Grajewski.

Styling Kari Wardrop. Recipe Beth Jacob. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • Serves 6 to 8Servings


Sugared walnuts

  • 1 egg white
  • 1 tablespoon honey
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 2 cups walnut halves, half left whole and half chopped

Figs in orange honey syrup

  • 2 cups dried figs, cut in halves or quartered
  • 1 1/2 cups water
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • Zest of 1 orange
  • 2 teaspoons cornstarch
  • 2 tablespoons orange juice
  • 4 cups frozen vanilla yogurt


For walnuts, preheat oven to 350˚F. In large bowl, whisk egg white with honey, sugar and cinnamon. Stir in walnuts. Strain through mesh strainer to remove excess egg white. Spread coated walnuts on parchment-lined baking sheet. Bake, turning once, for 8-10 minutes or until walnuts are toasted and golden brown.

For syrup, in medium saucepan, over medium heat, bring figs and water to boil. Simmer 5 minutes until water is reduced by half. Add honey, brown sugar and orange zest, simmer 5 more minutes.

In small bowl, whisk together cornstarch and orange juice. Whisk cornstarch mixture into fig mixture and return to boil for 1 minute or until syrup thickens. Cool slightly before serving.

To serve, spoon frozen yogurt into individual serving bowls. Top with sugared walnuts and warm figs in syrup.