Poached FigsServes 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.