| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Caribbean |
|
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Sweet wine; such as Beaumes-de-Venise, vin santo, or |
|
|
Sauternes |
| 1/3 |
c |
Honey; warmed |
| 1 1/2 |
tb |
Sugar |
| 1/2 |
pt |
Basket of rasberries |
INSTRUCTIONS
Preheat oven to 425 F. Remove the stem ends of the figs and cut each
in half. In an earthenware baking dish, place the halves skin side
down, lining them up so they all fit evenly. Pour the water and wine
into the bottom of the dish. Drizzle the figs with the honey.
Sprinkle with sugar.
Bake in the upper part of the oven for 15 minutes. Baste with the
water and wine mixture and bake for another 5 minutes. When the figs
are starting to carmelize around the edges, add the rasberries,
tucking them into the spaces in between the figs. Bake for another 5
minutes. Serve the figs warm with vanilla or honey ice cream. Makes
4-6 servings.
Source: Chez Panisse Cafe Cookbook by Alice Waters, Printed in the
Miami Herald.
170 calories, 0.5 grams fat. === Feel free to check out Taste
of the Islands, a new list for Caribbean Cuisine. For more
information, send me a note, or to subscribe, go to:
http://www.onelist.com/subscribe.cgi/TasteoftheIslands
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10 medium sized figs, about 1 pound
Posted to MM-Recipes Digest by a_sundays_child@yahoo.com on Jul 25,
1999, converted by MM_Buster v2.0l.
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