Baked Figs with Port and Raspberry Sorbet
& Seigneurs des Baux
- 125g / 4.5oz mascarpone
- 75g / 2.75oz cream
- 40g / 1.5oz sugar
- Vanilla
- 300g / 10.5oz figs, halved
- 60g / 2.1oz honey
- 50g / 1.75oz raspberries
- 1/3 glass of port
- 1 vanilla pod
- 30g / 1oz raspberries
- Raspberry sorbet
- Mint leaves for decoration
Whip the mascarpone, cream and sugar into stiff peaks.
Fry the figs for 2 minutes with a little olive oil, the vanilla and the honey.
Deglaze with the port.
Arrange 6 fig quarters in martini glasses.
Make a quenelle with 2 soupspoons of mascarpone, and place it on the figs.
Add a few raspberries, then a scoop of raspberry sorbet.
Drizzle some Seigneurs des Baux Olive Oil all over, and add a mint leaf for decoration.
Fry the figs for 2 minutes with a little olive oil, the vanilla and the honey.
Deglaze with the port.
Arrange 6 fig quarters in martini glasses.
Make a quenelle with 2 soupspoons of mascarpone, and place it on the figs.
Add a few raspberries, then a scoop of raspberry sorbet.
Drizzle some Seigneurs des Baux Olive Oil all over, and add a mint leaf for decoration.
