|Figs||1 Cup (16 tbs), dried|
|Cinnamon||1⁄2 Teaspoon, ground|
|Yoghurt||1 Cup (16 tbs)|
|Eggs||2 Small, separated|
|Ginger||1⁄2 Teaspoon, ground|
Steam figs 5 minutes in vegetable steamer.
Reserve liquid for fruit compote.
Clip stems off figs.
Quarter figs and put into blender.
Add yoghurt, egg yolks and spices.
Blend until smooth.
Turn contents into pie pan lined with unbaked piecrust Bake in 400Â° F. oven for about 35 minutes.
Remove from oven and cover with meringue made by beating egg whites stiff and blending with honey.
Return pie to oven and bake at 325Â° F. about 15 minutes longer.