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Peel the figs and cut them into quarters. Put half the figs into a glass serving dish. Sprinkle with half of the Marsala or sherry. Top with the remaining figs. Sprinkle with the remaining Marsala or sherry. Chill for 1 hour.
Top with whipped cream. Chill for 15 minutes. Serve with plain sugar cookies.
The figs grow in the gardens of this famous lake resort town in southern Switzerland.
12 ripe figs
1cup Marsala or semi-sweet sherry 1/2pt/280ml
1 to 1 1/2cups heavy cream, whipped 1/2pt to 3/4pt/280ml to 420ml
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