This dessert is inspired by an amazing fig tart Ed and I had recently at le Figuier in Perpignan. Returning home I found some fresh figs. Both for calories and expediency, I skipped the pastry.
In a small sauce pan, poach
6 fresh figs in:
50% water (just enough so the water and wine cover the figs)
50% white wine
1 T sugar
1 T lemon juice
Bring the water to a boil just until the sugar is dissolved and then simmer for just a couple of minutes until the pears are very soft. Serve these with:
Stonyfield Farm non-fat vanilla yogurt topped with:
Fresh rosemary and/or thyme
Surround a scoop of vanilla ice cream/vanilla frozen yogurt with a few fresh figs, sliced in half, and top with orange fused olive oil and fresh rosemary.
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