Cooked fresh figs

By Patricia Wells

Published January 8, 1983

Total Time
5 minutes
Rating
3(17)
Comments
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The preparation may be done several hours in advance, then completed at the last minute.

Featured in: FOOD WINE; A FAMED PASTRY CHEF'S MOVEABLE FEAST

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Ingredients

Yield:Four to six servings

  • 16 fresh figs

  • 3 tablespoons butter

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

26 grams carbs; 15 milligrams cholesterol; 153 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 2 milligrams sodium; 1 gram protein; 22 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash figs, blanch in boiling water for 30 seconds, rinse with cold water and carefully peel. Ten minutes before serving, saute gently in butter until heated through.

  2. Step 2

    To serve, arrange several figs on each plate, surrounding the sauced su-premes.

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3 out of 5
17 user ratings
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