| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food5 |
4 |
Servings |
INGREDIENTS
| 150 |
|
Port |
| 100 |
g |
Granulated sugar |
|
|
Prepared rind of 1 lemon |
| 1 |
|
Cinnamon stick |
| 8 |
|
Fresh figs |
| 4 |
|
Clementines, peeled |
|
|
Creme fraiche |
|
|
Ground cinnamon |
INSTRUCTIONS
Place the port, sugar, lemon rind and cinnamon stick in a pan with
150ml of water. Heat gently, stirring until the sugar has completely
dissolved. Bring to the boil and boil rapidly for 3 minutes. Open out
the figs into 4 segments using a knife or leave them whole, if you
prefer. Add to the syrup with the clementines, cover and poach for 6-8
minutes until tender. Transfer the fruit to a serving dish using a
slotted spoon. Remove the lemon rind and cinnamon stick from the syrup
and discard them. Bring the syrup to the boil and boil rapidly until
reduced by half. Pour over the fruit and chill. Serve chilled, with
creme fraiche dusted with cinnamon. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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