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Recipes for health conditions
Poached Figs with Raspberries in Red Wine
Figs have found more favour in savoury food of late, but this dish, taken from Healthy Eating for Diabetes, returns them to their rightful puddingy place
Serves 4
Ingredients
- 450g ripe raspberries or blackberries
- Juice of 2 lemons
- Juice of 1 orange
- 50g caster sugar
- 1 glass Zinfandel red wine
- 8 firm fresh figs
- 3 tablespoons crème de mure (blackberry liqueur) or crème de cassis (blackcurrant liqueur) – optional
- 1 tablespoon freshly chopped mint
- Low-fat fromage frais, to serve
Method
Place the berries in a food processor with the lemon and orange juice and process until smooth. Strain the purée through a fine sieve into a non-reactive (not aluminium) saucepan. Discard the pips.
Add the sugar and the red wine to the berry purée and place the pan over a medium heat. Bring to the boil and simmer gently, skimming off any scum that might rise to the surface.
When the sugar has dissolved, add the figs and poach for 5–6 minutes depending on their ripeness. Remove the figs to a glass bowl when cooked.
Reduce the berry cooking liquor to approximately 300ml. Allow to cool. Add the crème de mure or cassis, if using, and mint and pour over the figs. Cover and chill overnight. Serve with low-fat fromage frais.
Per serving: 153 KCals, 0.6G Fat, 0G Saturated Fat, 31G Carbohydrate, 0.01G Sodium
Extracted from: Healthy Eating for Diabetes by Antony Worrall Thompson & Azmina Govindji (Kyle Cathie, £12.99) with photography by Steve Baxter. Buy this book at a discount from Saga Books.
