Minted Poached Figs

I love figs.I can  remember my first bite of a fresh fig. Our family was vacationing in Ocean City, Maryland and our rental cabin had a fig bush just outside the front door. One of my parents identified the ripening fruit and I just had to try one. Bliss! I was instantly transported to all places warm and sunny and the sweet juiciness of the fruit gave me a taste memory that still gives me pleasure beyond words. So, you can imagine my delight when Christine Hickman gave us this recipe for this luscious dessert.

MINTED POACHED FIGS with Parmiagiano-Reggiano Mousse

(serves 6)

• 2 cups Italian dry red wine, preferably Chianti or Valpolicella
• 1/2 cup sugar
• 1 lemon
• 3 4-inch sprigs fresh mint
• 18 fresh Black Mission Figs (or dried if fresh are unavailable)

• 1 cup heavy cream
• 1/4 cup honey
• 1/2 cup finely grated Parmigiano-Reggiano

• 6 sprigs fresh mint for garnish

In a saucepan large enough to hold all the figs in one layer, combine the wine and sugar. Bring the mixture to a boil, stirring until the sugar dissolves.

Cut peel from the lemon into long strips without the bitter white pith. Juice the peeled lemon and add peel, juice and mint to the wine mixture Remove from heat.

Leaving the stem attached, cut a very thin slice from the bottom of each fig and stand upright in the wine mixture. The liquid should come just to the top of the figs without covering them completely Return the pan to medium-high heat and bring to a gentle simmer Adjust the heat so the liquid does not boil. Simmer the figs 5 minutes (30 to 40 minutes if using dried).

Remove the figs with a slotted spoon to a plate. Bring the sauce to a boil, and cook 10 minutes, or until it begins to form large clear bubbles and becomes a light sticky syrup. Strain the syrup into a small bowl and set aside to cool, It can be rewarmed for serving if desired.

For the Mousse

In a small saucepan, warm the heavy cream with the grated Parmigiano-Reggiano just until the cheese is melted into the cream. Add the honey and mix well. Chill thoroughly.

Beat the cream until stiff and keep chilled until ready to serve.

To serve, spoon a small puddle of syrup onto each serving plate. Place3 figs in the center and a heaping mound of the mousse on the side. Garnish with mint sprigs and serve immediately.

 

MINTED POACHED FIGS

Comments

[janet]

elegant and delicious combination.