12 ripe fresh figs, preferably purple ones
3 tablespoons ground almonds
100 g (4 oz) fresh raspberries
1 tablespoon honey
4 vine leaves, soaked in warm water and dried, to serve
3 tablespoons ground almonds
100 g (4 oz) fresh raspberries
1 tablespoon honey
4 vine leaves, soaked in warm water and dried, to serve
method
1. Snip off any excess stalk from each fig; make a criss-cross cut down from the stalk end and carefully ease the cut open.
2. Mix the ground almonds with the fresh raspberries and honey. Place a vine leaf, spread out flat, on each serving plate; arrange three figs on top of each one, and fill with the raspberry and almond puree.
The stalk end of a ripe fig should feel slightly soft when pressed. If it is still hard, leave to ripen at room temperature.
2. Mix the ground almonds with the fresh raspberries and honey. Place a vine leaf, spread out flat, on each serving plate; arrange three figs on top of each one, and fill with the raspberry and almond puree.
The stalk end of a ripe fig should feel slightly soft when pressed. If it is still hard, leave to ripen at room temperature.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
