As a variation on this recipe, you could serve thin slices of country ham or prosciutto topped with the figs and dabbled with mint whipped cream and raspberry puree. Or you could do a smaller version of the garden salad, with goat cheese and figs. Another fruit salad favorite of mine is white peaches with a basil vinaigrette and rose peppercorns. The quantities given here are for a main luncheon course.
Cut the stems off the figs and cut in half from top to bottom.
Mix the raspberry puree and cream together in a bowl and whip to soft peaks.
Mix the lemon juice with the salt and pepper and whisk in the oil. Put the figs in a bowl and toss gently with the dressing.
Cut 4 of the fig halves again from top to bottom. Put 2 fig quarters in the center of each plate and surround with the fig halves. Toss the mint leaves with the remaining dressing in the bowl and put them around the figs. Spoon the raspberry cream over the center figs.
© 1986 Jeremiah Tower. All rights reserved.