Salade de Figues

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.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus