Serves 4
As stone fruits come into season, substitute peaches, nectarines, or apricots, pitted and cut up, for the figs here. Use 4 apricots or 2 large peaches or nectarines.
| ½ | cup walnuts, coarsely chopped |
| 4 | fresh figs, cut into uneven 1-inch pieces |
| Squeeze of lemon juice | |
| 1 | tablespoon honey |
| 1 | teaspoon chopped fresh rosemary |
| 2 | cups plain Greek yogurt |
Related
1. Have on hand four 6-ounce
glasses.
2. In a dry skillet over medium heat, toast the walnuts, shaking the pan constantly, for 5 minutes or until
aromatic. Transfer to a bowl.
3. In a bowl, combine the figs,
lemon juice, honey, rosemary, and
walnuts. Stir gently.
4.
Divide the yogurt among the
glasses, and top with the fig mixture.
Holly Jennings