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Confit of figs in a citrus sauce

Preparation : 10 min Resting : -
Cooking : 25 min Equipment : saucepan, deep serving dish
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Serves 4 :
18 figs
2 oranges
50 g (2 oz) sugar
2 oranges
1 grapefruit
6 fresh mint leaves
1Wash the figs thoroughly. Using the citrus press, squeeze the oranges, lemon and grapefruit. Measure the juice obtained and if there is less than half a litre, top up with water.
2Put the juice, sugar and 10 figs cut into quarters in a pan. Bring to the boil and cook for 10 minutes. Then add the remaining 8 whole figs and cook for a further 15 minutes over a low heat.
3Remove the 8 whole figs and set aside. Using the main blade and the Blendermix attachment, purée the remainder of the fig mixture (about 1 minute).
4Cover the bottom of a deep serving dish with the fig purée, arrange the remaining figs on top and decorate with the fresh mint leaves.
5Tip: this dessert can also be served with a grapefruit or orange sorbet.


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