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Ingredients
- 1 c. fresh raspberries or possibly 1 c. frzn unsweetened raspberries, thawed
- 3/4 c. dry red wine
- 1/3 c. sugar
- 1 Tbsp. fresh lemon juice
- 6 x slightly underripe fresh figs*
Directions
- Puree raspberries in blender. Strain through fine sieve to eliminate seeds. Transfer to small saucepan. Add in wine, sugar and lemon juice and cook over low heat till sugar dissolves, swirling pan oc- casionally. Increase heat and bring to simmer. Add in figs and poach till just tender, about 4 min, turning occasionally. Remove figs using slotted spoon. Boil raspberry syrup reduced to 3/4 c., about 5 min. Divide figs between dessert dishes. Spoon raspberry syrup over. Chill till well chilled and serve.
- *Canned Kadota figs can be substituted
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 376g | |
| Calories 473 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 423mg | 12% |
| Total Carbs 86.68g | 23% |
| Dietary Fiber 7.7g | 26% |
| Sugars 73.29g | 49% |
| Protein 1.6g | 3% |
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