Poached Figs With Raspberries In Red Wine -

Poached Figs With Raspberries In Red Wine

Figs have found more favour in savoury food, but this dish will return them to their rightful puddingy place.

Ingredients

450g (1lb) ripe raspberries or blackberries
Juice of 2 lemons
Juice of 1 orange
50g (2oz) caster sugar
1 glass Zinfandel red wine
8 firm fresh figs
3 tablespoons crème de mure (blackberry liqueur) or crème de cassis (blackcurrant liqueur) (optional)
1 tablespoon freshly chopped mint
Low-fat fromage frais, to serve

Details

Serves: 4

Method

Place the berries in a food processor with the lemon and orange juice and process until smooth. Strain the purée through a fine sieve into a non-reactive (not aluminium) saucepan. Discard the pips.

Add the sugar and the red wine to the berry purée and place the pan over a medium heat. Bring to the boil and simmer gently, skimming off any scum that might rise to the surface. When the sugar has dissolved, add the figs and poach for 5-6 minutes depending on their ripeness. Remove the figs to a glass bowl when cooked.

Reduce the berry cooking liquor to approximately 300ml (10fl oz). Allow to cool. Add the crème de mure or cassis, if using, and mint and pour over the figs. Cover and chill overnight. Serve with low-fat fromage frais.

Per serving:-153 kcals, 0.6g fat, 0g saturated fat, 31g carbohydrate, 0.01g sodium

Related food category:

• Dessert