49
Preparation: 10 min.
Cooking: 25 min.
Equipment: saucepan,
deep serving dish
Confit of Figs in a Citrus Sauce
Wash the figs thoroughly. Using the citrus press, squeeze the
oranges, lemon and grapefruit. Measure the juice obtained
and if there is less than half a litre, top up with water.
Put the juice, sugar and 10 figs cut into quarters in a pan.
Bring to the boil and cook for 10 minutes. Then add the
remaining 8 whole figs and cook for a further 15 minutes
over a low heat.
Remove the 8 whole figs and set aside.
Using the main blade and the Blender
m
ix attachment, purée
the remainder of the fig mixture (about 1 minute).
Cover the bottom of a deep serving dish with the fig purée,
arrange the remaining figs on top and decorate with the
fresh mint leaves.
Tip: this dessert can also be served with a grapefruit or
orange sorbet.
Ingredients
(serves 4)
• 18 fresh figs
• 2 oranges
• 1 grapefruit
• 1 lemon
• 50g (2 oz) sugar
• 6 fresh mint leaves
Dessert
Add the courgette flesh and pulse another 5 times to mix
everything thoroughly. Season lightly with salt and pepper.
Fry the mixture in 2 tablespoons of oil for about 5 minutes over
a moderate heat. Place in the courgette shells. Scatter each with
the remaining grated Parmesan cheese and add a small knob
of butter. Bake in the oven preheated to 150°C/300°F (gas
mark 2) for about 15 minutes.
Serve piping hot.
Ingredients
(serves 4)
•
4 medium courgettes
• 300g (11 oz) sausage
meat
• 50g (2 oz) smoked
streaky bacon
• 1 small onion
• 2 tbsp olive oil
• 1 egg
• 2 tbsp grated Parmesan
cheese
• 20g (3/4 oz) butter
• Salt and pepper
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