Cooking
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| Turkish Delight Figs 175g caster sugar In a saucepan on a gentle heat, dissolve the sugar in 150ml water making stock syrup. Turn the heat up and bring to the boil. When all the sugar has dissolved add the rose water, orange blossom water and lemon juice. Simmer for 2 minutes. Arrange the figs in a shallow dish and pour over the scented stock syrup. Set aside and leave to cool, basting occasionally. Serve them at room temperature with chilled yoghurt and a sprinkling of chopped pistachio nuts. Serves 6 |