| 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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