| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit, Mc | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Fresh orange juice |
| 1 | c | Fresh grapefruit juice |
| 3 | T | Fresh lemon juice |
| 1/2 | t | Fresh ginger, finely |
| shredded | ||
| 2 | T | Honey |
| 1 | T | Rum |
| 16 | Figs, ripe black | |
| 1 | Banana | |
| 3 | T | Blueberries |
| 8 | Mint leaves, chopped | |
| Fresh mint leaves, for | ||
| garnish |
INSTRUCTIONS
Directions (prep 10 mins; steeping 60 mins; chilling 60 mins) Select 16 or 20 figs (serving 4.) In a medium, nonaluminum saucepan, bring to a boil citrus juices, ginger, honey and rum. Meanwhile, prick each fig with a fork several times. Peel banana and cut into slices. Plunge fruits gently into boiling juices. Turn off heat, cover and let cool. Refrigerate for 1 hr. Serve in shallow, rimmed soup plates and garnish with fresh mint leaves. NOTES : Hubert Keller, Great Desserts from the Great Chefs, by Baba S. Khalsa and Andrea Opalenik (Chronicle Books) offer a flavor battle: sweet versus tart -- paraphrased from Orlando Ramirez's article RIV PE 29 AU 96. Recipe by: Hubert Keller, Chef Posted to MC-Recipe Digest V1 #459 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Jan 31, 1997.
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