Provençal Rosé Wine and Candied Fig Halva

Steps

1. 1

   Toast sesame seeds and tahini

   • In a small dry skillet over medium heat, toast the sesame seeds for 2–3 minutes, stirring constantly until fragrant and just starting to color.
   • Tip them into a small bowl.
   • In a medium saucepan over medium heat, add the tahini and stir constantly for 5–7 minutes until it becomes noticeably darker, fragrant, and slightly deeper in color.
   • Watch carefully—tahini burns easily.
   • You should smell a nutty, roasted aroma.
   • Remove from heat.

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   Ready when: Tahini is darker, fragrant, and nutty-smelling; sesame seeds are golden and aromatic

   Tip: Toasted tahini and sesame develop the deep, warm flavors that make halva special. Don't rush or skip this step.

2. 2

   Reduce rosé wine

   • In a small saucepan, pour the rosé wine and bring to a simmer over medium heat.
   • Let it bubble gently, uncovered, for 8–10 minutes until reduced to about ¼ cup (60 ml) and slightly syrupy.
   • You should see the liquid thicken and deepen in color.
   • Remove from heat and set aside to cool for 2 minutes.

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   Ready when: Wine is reduced to about ¼ cup (60 ml), thickened and darker

   Tip: Reduce the wine steadily—if it simmers too hard, it can reduce unevenly. If it reduces too far, add 1 tablespoon water.

3. 3

   Warm honey with wine reduction

   • Add the honey to the warm rosé reduction in the small saucepan.
   • Stir gently over low heat for 1–2 minutes just until the honey and wine are fully combined and warm.
   • Do not boil.
   • The mixture should be smooth and glossy.
   • Remove from heat.

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   Ready when: Honey and wine are fully combined, smooth, and warm

   Tip: Low heat prevents the honey from crystallizing when mixed with the wine. A gentle fold is enough.

4. 4

   Fold honey mixture into tahini

   • Pour the warm honey-rosé mixture into the toasted tahini and stir vigorously with a wooden spoon or silicone spatula for 2–3 minutes until fully combined.
   • The halva will initially look loose and almost wet, then gradually become thicker and more cohesive.
   • You should have a smooth, thick, uniform paste.
   • Stir in the salt.

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   Ready when: Mixture is smooth, thick, and fully combined with no swirls of unmixed tahini or honey

   Tip: Vigorous stirring is key—the halva thickens as the tahini and honey emulsify. Don't give up if it looks loose at first.

5. 5

   Fold in figs and sesame

   • Add the diced candied figs and toasted sesame seeds to the halva mixture.
   • Fold gently but thoroughly with a spatula for 1–2 minutes until the figs and seeds are evenly distributed throughout.
   • If using orange zest and thyme, add them now and fold until just combined.
   • The mixture should be thick, creamy, and studded with dark fig pieces and pale sesame seeds.

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   Ready when: Figs and sesame seeds are evenly distributed with no pockets of unmixed halva

   Tip: Fold gently to avoid crushing the figs; you want visible pieces for texture and visual appeal.

6. 6

   Line and butter the pan

   • Using a small spatula or butter knife, smear the soft butter evenly over the bottom and sides of the parchment-lined loaf pan.
   • This prevents sticking and helps the halva release cleanly.

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   Ready when: Pan is evenly and lightly buttered

   Tip: Butter the parchment, not just the pan—it helps the halva release without crumbling.

7. 7

   Press halva into pan

   • Transfer the halva mixture to the buttered loaf pan.
   • Using a damp spatula or the back of a wooden spoon, press it firmly and evenly into the pan, working from the edges toward the center.
   • Smooth the top as much as possible—a flat surface helps with even setting and clean slicing.
   • The halva should reach nearly to the rim of the pan.

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   Ready when: Halva is firmly packed, level, and smooth on top

   Tip: Press firmly but don't overwork it—you want a dense texture without making it greasy or separating the oils.

8. 8

   Chill and set

   • Cover the pan loosely with plastic wrap or foil and refrigerate for at least 3 hours, preferably overnight (up to 24 hours), until the halva is completely firm and holds its shape.
   • It should feel solid when you press the top gently.

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   Ready when: Halva is firm and holds its shape when pressed; does not feel soft or oily

   Tip: Overnight chilling develops the texture and flavor—don't skip this step. Cold halva slices much more cleanly than warm.

9. 9

   Unmold and slice

   • Turn the pan upside down onto a cutting board, using the parchment overhang to help ease the halva out.
   • If needed, run a warm thin knife around the edges first.
   • Gently peel away the parchment paper.
   • Using a sharp knife dipped in hot water and wiped dry between cuts, slice the halva into 12 pieces of roughly equal size (about ¾ inch / 2 cm thick).
   • The hot knife prevents sticking and gives cleaner cuts.

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   Ready when: Halva is unmolded and sliced into 12 clean, even pieces

   Tip: A warm, wet knife is your friend—it prevents the halva from tearing and gives you jewel-like slices. Dip and wipe between each cut.