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

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.