Easy
4
Published 1998
We often accompany this compote with Honey Mousse, but it is also wonderful on its own.
Meanwhile, prepare the sauce: Whip the cream to soft peaks. Beat in the sugar and Grand Marnier, then fold in the sour cream.
Dust the hot figs with the spices and serve hot with the pan juices and sauce. Garnish with raspberries.
© 1998 Joyce Goldstein. All rights reserved.