Geraldene Holt

Figues aux Framboises

Fresh Figs with Raspberry Cream

Preparation info

  • Serves

    4

    .

    • Difficulty

      Easy

Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

One summer I was delighted to discover a locally produced booklet of fig recipes available in the Syndicat d’Initiative in Vézénobres. This simple recipe from the anonymous authors works specially well.

Ingredients

  • 8–10 fresh, ripe figs
  • 115 g(4 oz) fresh raspberries
  • 1 tablespoon caster sugar
  • 275 ml(½ pt) crème fraîche

    Method

    Halve or, if large, quarter the figs and arrange on a plate.

    Sieve the raspberries into a bowl and stir in the sugar. Mix in the crème fraîche to make a raspberry cream.

    Spoon the cream over the figs and serve straight away or leave in a cold place for up to one hour.