The honey-like sweetness of fresh figs pairs with berries and cinnamon for a delicious dessert perfect for the Holidays, dinner parties or just because.
The fresh berries compliment the figs and raspberry cinnamon sauce very nicely. If the figs and/or berries aren’t in season, you can substitute dried figs or omit them and frozen berries.
I first made this dessert last year around this time, but I never got around to posting it…probably because my photos were horrible. I made it again for company in March but without the figs and added blueberries.
When fresh figs made their appearance at the supermarkets in September, I made it again … actually twice. That’s when I took these photos. I was going to post the recipe then but said I would wait until closer to Thanksgiving.
I was at Earth Origins over the weekend and they had fresh organic figs … so I bought some and also it reminded me to get this post up on the blog. So here it is.
This dessert is as beautiful as it is delicious! I hope you, your family and your guest love it as much as we do.
Figs & Berries with Raspberry Cinnamon Sauce
Yields 4-6 servings
5-6 Fresh figs, quartered
1 cup fresh strawberries
1 cup fresh raspberries
1 cup fresh blackberries
coconut rolled cookies, for garnish (optional – I got mine at Costco)
chocolate, for garnish
For the sauce:
1 cup heavy cream
1 cup whole milk
4-5 Star anise
5 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla
1/3 cup raspberry framboise
In saucepan, heat heavy cream and milk over medium low, adding the cinnamon stick and a couple of star anise. Do not boil, but slowly bring liquid to simmer
While the cream heats, whisk together egg yolks and sugar in a bowl until fluffy. After the cream is hot, remove the cinnamon stick and star anise and discard. Pour a quarter cup of the cream into the egg-sugar mixture and whisk to temper the eggs. Add the egg-cream mixture to the remaining cream in the pan and reduce heat to low. Cook, whisk continually for 5-8 minutes. After the sauce has thickened, stir in the vanilla and raspberry framboise, mix well. Pour into serving vessel.
Place fruit into individual dishes. Drizzle sauce over the fruit and garnish with cinnamon stick, star anise, coconut rolled cookies and chocolate shavings.