California Figs Stuffed with Raspberries
INGREDIENTS
- 1-2 Large fresh figs
- 1/2 pint Ripe raspberries
- 1 qt Fresh raspberries (or two 12-Oz packages frouncesen raspberries)
- 3/4 cup Sugar
- 3 tablespoon Grand Marnier Creme fraiche (optional)
PROCEDURE
1. Slice the figs into sixths, cutting from the top to within 1 inch of the bottom. Spread the segments open like a flower, making sure not to break them. Fill the center of each with raspberries.
2. Raspberry Sauce: To make the sauce, press the 1 quart berries through a fine sieve. Mix the puree with the sugar and Grand Marnier until the sugar is all dissolved. Chill until ready to use.
3. To serve, spoon raspberry sauce over the figs and garnish with creme fraiche if desired.
Yields:
Serves:
