¼ c. black currant juice (cherry juice as a substitute)
½ tsp coriander
¼ c. walnuts or almonds (raw, unsalted)
1 Tbsp raw sugar
Preheat oven to 300°F
Remove stems and cut X's across tops of figs - to make a tulip-like cup
Gently use a spoon to scrape out seeds and pulp and place in small mixing bowl, keeping cups intact
Combine pulp with currant juice and corriander
In separate bowl, toss raw nuts with sugar - add a drop of safflower or sunflower oil if necessary to get sugar to stick
Place fig cups in ramekins (1-3 depending on size), place 1-2 nuts in each fig and then fill each with pulp mixture
Bake until just tender
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