Albanian Stewed Fig Pudding (Hoshaf me Fiq të Thatë)
Albanian stewed fig pudding, known as hoshaf me fiq të thatë, turns dried figs and milk into a chilled dessert with very little work. The figs are grated finely so they melt into the sweetened milk and give it body and a deep, jammy flavor. A short bake in individual earthenware bowls sets the pudding, and a dusting of cinnamon finishes it. It needs only four ingredients and about fifteen minutes.
Instructions
Stir the sugar into the milk in a saucepan and bring it to a boil. Take the pan off the heat as soon as it boils.
Add the grated figs a little at a time, stirring the whole while so they disperse into the milk instead of clumping.
Pour the mixture into earthenware serving bowls. Bake them in a moderate oven at 350°F (180°C) for 10 minutes.
Let the puddings cool, then chill them in the refrigerator. Sprinkle ground cinnamon over the top just before serving, and serve cold.
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