Fresh Figs And Pears With Rosemary Syrup

1. 1

   Combine the sugar, wine, rosemary leaves, bay leaf, peppercorns and balsamic vinegar in a small saucepan and bring to a boil.

2. 2

   Lower the heat.

3. 3

   Simmer for 10 minutes.

4. 4

   Strain and refrigerate until chilled.

5. 5

   Mascerate the figs in the chilled syrup for 1 hour before serving.

6. 6

   To assemble, alternate the fig and pear slices on each of 4 chilled dessert plates.

7. 7

   Drizzle 1 tablespoon of the rosemary syrup over the fruit and garnish with the sprigs of fresh mint.

8. 8

   Serve with hazelnut biscotti (see recipe below).

* Per serving · 4 servings · Values may vary.

No additional tips available.