Figs with Creme Fraiche And Raspberry Coulis

1. 1

   Cook the raspberries in a nonreactive pan with the sugar until they turn mushy and the sugar has melted.

2. 2

   Press them through a sieve.

3. 3

   Wipe the figs with a clean kitchen towel and cut off the stems.

4. 4

   Pour a small pool of the sauce onto four individual plates.

5. 5

   Slice the figs in quarters and arrange them in a circle on the plates.

6. 6

   Put a dollop of creme fraiche or whipped cream in the center and top with a sprig of mint.

7. 7

   Serve immediately with thin sugar cookies on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.