Figs with Creme Fraiche And Raspberry Coulis
Published August 12, 1995
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 pint raspberries
2 tablespoons sugar
8 fresh ripe figs
1 cup creme fraiche (or substitute whipped cream)
4 sprigs fresh mint
Nutritional analysis per serving (4 servings)
38 grams carbs; 33 milligrams cholesterol; 253 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 8 grams fiber; 20 milligrams sodium; 3 grams protein; 28 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.
Powered by
Preparation
- Step 1
Cook the raspberries in a nonreactive pan with the sugar until they turn mushy and the sugar has melted. Press them through a sieve.
- Step 2
Wipe the figs with a clean kitchen towel and cut off the stems.
- Step 3
Pour a small pool of the sauce onto four individual plates. Slice the figs in quarters and arrange them in a circle on the plates. Put a dollop of creme fraiche or whipped cream in the center and top with a sprig of mint. Serve immediately with thin sugar cookies on the side.
Private Notes