12 fresh figs
3 tablespoons shelled pistachios; chopped
6 dried apricots; finely chopped
pinch ground mixed spice
1 teaspoon grated orange zest
5 tablespoons natural yogurt
1 tablespoon medium dry sherry
pistachios; split, to decorate
thin strips orange peel; to decorate
Yield: 4 servings
Make a criss-cross cut in the top of each fig and open each one out slightly. Mix the pistachios, apricots, spice and orange zest together. Press some of this mixture gently into the centre of each fig. Mix the yogurt with the sherry and put a spoonful on to 4 dessert plates. Carefully arrange three stuffed figs on each plate. Scatter the split pistachios over the top and arrange strips of orange peel at the edge of each plate.