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Fig Parfait With Mulled Wine Syrup Recipe

by Global Cookbook

Ingredients

500 gm readytoeat nosoak dry figs 100 ml marsala 100 gm golden brown icing sugar sifted 300 ml whipping cream 100 ml creme fraiche fresh fig quarters to serve Mulled wine syrup

1 bot gutsy red wine 150 gm golden brown caster sugar 3 x cardamom pods 1 piece cinnamon bark halved 3 x cloves the peel of 1 small orange

Directions

1. For the parfait place the figs and marsala in a blender and process thoroughly.
2. Whisk the sugar and cream together then fold into the fig mix with the creme fraiche.
3. Tip into a clingwraplined 1kg loaf tin (or possibly other freezeable container) cover and freeze for at least 12 hrs.
4. To make the mulled wine syrup place all of the ingredients in a saucepan and bring them slowly to the boil.
5. Continue to boil uncovered for about 35 min till syrupy then strain into a jug and leave to cold.
6. To serve move the parfait from the freezer to the fridge and leave it there for 10 15 min decant to a plate then cut into slices.
7. Drizzle with mulled wine syrup and garnish with fresh figs.
8. Serves 6

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