Figs, bananas and blueberries in citrus broth
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Fresh orange juice |
| 1 | cup | Fresh grapefruit juice |
| 3 | tablespoons | Fresh lemon juice |
| ½ | teaspoon | Fresh ginger, finely shredded |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Rum |
| 16 | Figs, ripe, black | |
| 1 | Banana | |
| 3 | tablespoons | Blueberries |
| 8 | Mint leaves, chopped | |
| Fresh mint leaves, for garnish | ||
Directions
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@... (The Meades) on Jan 31, 1997.
Related recipes
- Blueberry and banana soup
- Citrus cubes
- Citrus marinated fruit
- Figs
- Figs and clementines poached in port
- Figs in red wine with blue cheese
- Figs with orange
- Fresh citrus compote
- Fresh figs cura#ao
- Fresh figs curacao
- Fresh fruit in a cool ginger broth
- Frozen figs
- Fruit purees (of any fruit except figs & toma
- Fruit purees (of any fruit except figs & tomatoes)
- Fruit purees (of any fruit except figs and toma
- Lemon-yogurt ice with fresh figs
- Oranges and figs in spiced red wine
- Roasted figs in honey butter and orange
- Stewed figs -- with variations
- Stewed fresh breakfast figs