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Pickled Figs with Raspberry Sauce

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Pickled Figs with Raspberry Sauce
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
0
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Ingredients

for
4
servings
4
ripe Figs
4 tablespoons
Almond liqueur (such as Amaretto)
150 grams
2 tablespoons
1 tablespoon
125 grams
2 tablespoons

Preparation steps

1.

Rinse and halve the figs. Drizzle with the almond liqueur, and let marinate for 2 hours. Rinse and drain the raspberries. Puree with the powdered sugar and lemon juice, then pass through a fine strainer.

2.

Bring the sugar and 50 ml (approximately 2 ounces) of sugar to boil in a small saucepan. Reduce the heat and simmer until caramelized and light brown in color. Add the almonds, and mix until combined. Spread the almond mixture into a 0.5 cm (approximately 1/4 inch) thick layer on a piece of aluminum foil. Let the mixture rest until the caramel has set.

3.

Once firm, break into pieces. Place on plates with the figs and raspberry puree, and serve.

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