A dessert which calls for fresh fruit, Salade de Figues (sah-lahd day fee-geh) makes an ideal ending for an Indian or Malaysian meal.
4 fresh figs, peeled and thinly sliced
2 dessert pears, peeled, cored and thinly sliced
12 white grapes, halved and seeded
12 black grapes, halved and seeded
2 tablespoons brandy
6 fl. oz. sparkling white wine, chilled
8 fl. oz. Creme Chantilly, chilled
6 black grapes, quartered and seeded
1 tablespoon pistachio nuts
In a medium-sized mixing bowl, combine the figs, pears and grapes. Pour over the brandy and chill the fruit in the refriger-ator for 1 hour, stirring occasionally.
Remove the bowl from the refrigerator and pour the fruit mixture into a chilled serving dish. Pour the wine over the fruit.
Serve distinctive Salade Chaude Bas-quaise with crusty bread for lunch. star nozzle, with the creme chantilly. Pipe the cream decoratively over the fruit. Decorate the cream with the grapes and nuts. Serve immediately.