Makes 6 servings.
- 2cups water
- 1/4cup sugar
- 1/2cup honey
- 1/2vanilla bean, split in half
- 18-ounce package dried calimyrna figs, stemmed, halved lengthwise
- 1/3cup dried tart cherries (about1 3/4 ounces)3/4cup plain nonfat yogurt (optional)
- 3tablespoons chopped unsalted natural pistachios
DIRECTIONSCombine 2 cups water and sugar in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Stir in honey. Scrape in seeds from vanilla bean; add bean. Add figs and bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add dried tart cherries; cover and simmer until figs and dried cherries are tender, about 10 minutes longer. Transfer fig mixture to bowl. Chill until cold, about 3 hours. (Fig mixture can be made 1 day ahead. Cover and keep refrigerated.) Discard vanilla bean.
Divide fig mixture among 6 bowls. Top each serving with dollop of yogurt, if desired. Sprinkle with pistachios.