Figs in savory dishes are well known, but this recipe is convincing proof that they are also perfectly in place in desserts. This is a recipe from the book Healthy Eating With Diabetes – Thompson & Govindji.
Ingredients
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450 grams raspberries or blackberries
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juice of 2 lemons
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juice of 1 orange
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50 grams caster sugar
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1 glass of red wine
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8 firm fresh figs
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3 tablespoons crème de mure (blackberry liqueur) or crème de cassis (blackcurrant liqueur) (optional)
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1 tablespoon fresh mint, chopped
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low-fat fresh cheese to serve with it
Preparation
Place the raspberries or blackberries with the lemon and orange juice in a food processor and whiz until smooth. Press the mass through a fine sieve into a pan (not made of aluminum). Throw away the pips.
Add the sugar and red wine to the fruit puree and place the pan over medium heat. Bring to a boil and turn the heat down. Skim off any foam that appears on the surface. When the sugar has dissolved, add the figs and poach them for 5 to 6 minutes, depending on the ripeness of the figs. Remove the figs from the pan and transfer them to a glass bowl.
Continue to reduce the cooking liquid from the fruits until about 300 ml is left. Let cool. Add the crème de mure or crème de cassis and mint (if using one of the liqueurs) and pour the mixture over the figs. Cover them and put them in the fridge overnight. Serve with some low-fat fresh cheese.
Number of persons
4
Sources):
| Energy |
153 kcal |
|---|
