A little about this dish
Fresh figs are charred until jammy, then paired with a cool, tart tomatillo granita. Dates and cashews create a velvety dairy-free cream, while hibiscus bissap, ginger, orange blossom, and groundnuts add African-inspired depth. The result is bright, creamy, smoky, crunchy, and distinctly more surprising than a traditional fruit tart.
Ingredients (for 4)
- Ripe fresh figs — 8 — halved
- Medium tomatillos — 6 (about 12 ounces) — husked, rinsed, and quartered
- Raw unsalted cashews — 3/4 cup — soaked and drained
- Medjool dates — 4 — pitted
- Full-fat coconut milk — 1/2 cup
- Roasted unsalted peanuts — 1/4 cup — coarsely chopped
- Dried hibiscus flowers — 1 tablespoon
- Fresh ginger — 1-inch piece — peeled and finely grated
- Lime — 1 — finely grated zest and juiced for 2 tablespoons
- Orange blossom water — 1 teaspoon
- Ground cardamom — 1/2 teaspoon
- Small mint leaves — 1/4 cup — reserved for garnish
- Pure maple syrup — 2 tablespoons
- Cold water — 1/2 cup — reserved for the granita
- Water — 1/3 cup — reserved for the bissap syrup
- Cayenne pepper — 1/8 teaspoon
- Neutral oil — 2 teaspoons
- Granulated sugar — 2 tablespoons — divided
- Fine sea salt — 1/2 teaspoon — divided
Preparation
-
Step 1 — 🥜💧⏱️Soak the cashews in cool water for at least 2 hours, or in boiling water for 15 minutes. Drain thoroughly.
-
Step 2 — 🔥🍅🫧Heat the broiler and line a baking sheet with foil. Arrange the quartered tomatillos on it and broil for 5 to 7 minutes, turning once, until blistered and lightly browned. Cool for 5 minutes.
-
Step 3 — 🌀🫚🍋Blend the broiled tomatillos with the cold water, ginger, lime juice, maple syrup, and 1/8 teaspoon salt until smooth. Strain and pour into a shallow freezer-safe pan.
-
Step 4 — ❄️🍴✨Freeze for 3 to 4 hours, scraping firmly with a fork every 30 to 45 minutes, until light and fluffy ice crystals form.
-
Step 5 — 🥥🌴🤍Blend the drained cashews, dates, coconut milk, orange blossom water, cardamom, and 1/4 teaspoon salt until completely smooth and thick. Chill until serving.
-
Step 6 — 🌺🍯🥄Simmer the hibiscus, 1/3 cup water, and 1 tablespoon sugar for 3 minutes. Steep for 5 minutes, strain, then reduce the liquid for 2 to 3 minutes until lightly syrupy. Cool completely.
-
Step 7 — 🥜🍬🌶️Cook the chopped peanuts, remaining sugar, cayenne, and a pinch of salt in a nonstick skillet over medium-low heat, stirring constantly, until glossy and crisp. Cool on parchment, then break into shards.
-
Step 8 — 🫒🔥🟣Lightly brush the cut sides of the figs with neutral oil. Sear them cut-side down in a medium-high skillet for 1 to 2 minutes until caramelized, then turn briefly and remove.
-
Step 9 — 🍨🍽️🌺Divide the chilled date cream among four shallow bowls and sweep it into crescents. Add two fig halves to each bowl, then top with tomatillo granita and dots of bissap syrup.
-
Step 10 — ✨🍋🌿Finish with peanut crunch, lime zest, and mint leaves. Serve immediately while the figs are warm and the granita remains crystalline.
A final fox tip
Begin at least 3 to 4 hours ahead so the granita can freeze. Tomatillos work beautifully as a tart green fruit here; light broiling softens their raw edge. Bissap is a vibrant hibiscus infusion found throughout African culinary traditions. For an easier variation, use thick coconut yogurt instead of cashew cream. Children can help scatter the cooled peanut crunch and arrange the figs, while adults handle the broiler and hot sugar.