Poached Figs with Raspberries In Red Wine
|Ripe blackberries/Ripe raspberries||450 Gram|
|Lemons juice||2 Tablespoon (Juice Extracted From 2 Lemons)|
|Orange juice||3 Fluid Ounce (Juice Extracted From 1 Orange)|
|Caster sugar||50 Gram|
|Zinfandel wine||10 Fluid Ounce (Red Wine)|
|Fresh figs||8 (Use Firm Fruits)|
|Creme de cassis/Creme de mure, blackberry liqueur||3 Tablespoon (Blackcurrant Liqueur)|
|Chopped fresh mint||1 Tablespoon (Freshly Chopped)|
|Low fat fromage frais||1⁄4 Cup (4 tbs)|
Place the berries in a food processor with the lemon and orange juice and process until smooth.
Strain the puree through a fine sieve into a non-reactive (not aluminium) saucepan.
Discard the pips.
Add the sugar and the red wine to the berry puree 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 300 ml.
Allow to cool.
Add the creme de mure or cassis, if using, and mint and pour over the figs.
Cover and chill overnight.
Serve with low-fat fromage frais.