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.

4-6

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.

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