Fresh Figs And Pears With Rosemary Syrup
Published July 11, 1992
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
⅔ cup sugar
⅔ cup dry white wine
3 tablespoons roughly chopped rosemary leaves
1 large bay leaf
½ teaspoon whole black peppercorns
3 tablespoons balsamic vinegar
8 large very ripe figs, halved
4 firm ripe pears, peeled, cored and cut into eighths lengthwise
Nutritional analysis per serving (4 servings)
85 grams carbs; 357 calories; 1 gram fat; 9 grams fiber; 8 milligrams sodium; 2 grams protein; 70 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
- Step 1
Combine the sugar, wine, rosemary leaves, bay leaf, peppercorns and balsamic vinegar in a small saucepan and bring to a boil. Lower the heat. Simmer for 10 minutes. Strain and refrigerate until chilled.
- Step 2
Mascerate the figs in the chilled syrup for 1 hour before serving.
- Step 3
To assemble, alternate the fig and pear slices on each of 4 chilled dessert plates. Drizzle 1 tablespoon of the rosemary syrup over the fruit and garnish with the sprigs of fresh mint. Serve with hazelnut biscotti (see recipe below).
Private Notes
Comments
Is this to be made with rosemary or mint? Merci!