How to Make Figs with Raisins and Orange
- 1 cup / 125 g / 4 oz raisins
- 75 ml / 2 1/2 fl oz tawny port
- 1 cup / 250 ml / 8 fl oz skim milk
- 1 tablespoon custard powder
- 1 tablespoon sugar
- 100 g / 3 1/2 oz ricotta
- 200 g / 6 1/2 oz light French Vanilla Fruche
- 1 teaspoon ground cinnamon
- rind strips and juice of 1 orange
- 8 fresh figs
- Allow the raisins to soak in the tawny port for about 1 hour. Make
sure they are all plumped up.
- Combine the skim milk and custard powder together in a small
saucepan. Mix well.
- Add in the sugar to the custard and stir over low heat until the
sugar dissolves. Increase to medium heat and stir further until the
custard boils and become thick.
- Remove the custard from the heat. Pour carefully into a bowl, then
cover well with plastic wrap. Allow to cool to room temperature.
- Add in the ricotta and fruche to the custard and whisk with an
electric mixer until smooth.
- Now, combine the raisin mixture with the cinnamon, orange juice and
rind, juice in a small pan and warm over low heat for approximately
3 minutes. Set aside, covered, and keep warm.
- Using a sharp knife, cut the figs from the top until two-thirds down
the way and into quarters. Make sure the slices hold together.
- Transfer the figs to a platter. Spoon over 2 heaped tablespoons of
the custard cream mixture into the centre of each fig, followed by a
spoonful of the raisins and orange mixture. Serve immediately.
Nutrition per serving:
- 350 kcalories, protein 7 g, fat 3 g, carbohydrate 40 g, dietary
fiber 4 g, cholesterol 12 mg
- French Vanilla Fruche can be replaced by low-fat fromage frais, if