| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Rhubarb, fresh or frozen OR canned stewed, sweetened |
| 2 |
c |
Raspberries, fresh or frozen OR canned and sweetened |
| 14 |
|
Fig cookies; crumbled |
| 1 |
c |
Sugar |
| 1 |
c |
Heavy cream |
| 1 |
ts |
Vanilla |
| 3 |
tb |
Confectioners' sugar |
INSTRUCTIONS
Combine rhubarb and raspberries. Puree them through food mill or sieve.
Place in saucepan with sugar and crumbled fig cookies. Heat slowly,
stirring constantly until fig cookies are almost blended into mixture.
When cool, place in refrigerator to chill. Just before serving, whip
cream with vanilla and confectioners' sugar. Place fig mixture in dessert
glasses alternately with spoonfuls of whipped cream. Top with cream and
serve very cold. Fancy enough for a party, this is simple enough for
every day. Serves 6 to 8.
Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”