Fresh Figs And Pears With Rosemary Syrup
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
- ⅔cup sugar
- ⅔cup dry white wine
- 3tablespoons roughly chopped rosemary leaves
- 1large bay leaf
- ½teaspoon whole black peppercorns
- 3tablespoons balsamic vinegar
- 8large very ripe figs, halved
- 4firm ripe pears, peeled, cored and cut into eighths lengthwise
Nutritional analysis per serving (4 servings)
357 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 85 grams carbohydrates; 9 grams dietary fiber; 70 grams sugars; 2 grams protein; 8 milligrams sodium
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