RECIPES
Fresh Figs with Raspberry Puree
by Livestrong_Recipes | Nov 6, 2018
Photo Credit: pfluegler photo/ Adobe Stock
- PREP
- 15 m
- COOK
- 0 m
- TOTAL
- 15 m
Recipe courtesy of award-winning author and chef Amy Riolo.
INGREDIENTS
SERVES 5
- 20 medium sized Fig
- 1 oz Whole Blanched Almonds
- 1 1/2 cups Raspberries
- 3 tbsp Confectioners' Powdered Sugar
DIRECTIONS
1
Cut off the stems of 20 fresh, ripe figs and stuff each with a whole, blanched almond.
2
Puree 1 1/2 cups of fresh or thawed frozen raspberries. Pass the puree through a fine mesh sieve and into a bowl by stirring and pushing down with a wooden spoon to extract the juice and leave the seeds behind.
3
Stir 3 tablespoons of powdered sugar into the puree, then evenly divide the sauce between the dessert plates. Arrange the figs right-side up on top of the sauce and present to your delighted guests.
