Figs with Creme Fraiche And Raspberry Coulis
- Total Time
- 20 minutes
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Ingredients
- 1pint raspberries
- 2tablespoons sugar
- 8fresh ripe figs
- 1cup creme fraiche (or substitute whipped cream)
- 4sprigs fresh mint
Nutritional analysis per serving (4 servings)
257 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 9 grams dietary fiber; 28 grams sugars; 3 grams protein; 23 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
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