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Fresh Figs and Raspberries With Mint-Infused Ganache Recipe

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From Smith & Hawken's Gardeners' Community Cookbook by Victoria Wise, About.com Guest

Fresh figs and raspberries are topped with an easy chocolate mint sauce and almonds.

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

  • 3/4 cup heavy (whipping) cream
  • 1/3 cup chopped fresh peppermint leaves
  • 6 ounces quality bittersweet or semisweet chocolate, finely chopped
  • 12 ripe fresh figs, quartered
  • 3/4 cup fresh raspberries
  • 1/3 cup slivered or sliced almonds, toasted
  • 6 to 8 small peppermint sprigs, for garnish

Preparation:

Combine cream and chopped mint in saucepan, and bring to a boil. Remove from heat, cover, and allow mint to steep for 5 minutes.

Place chocolate in a bowl and set a strainer over it. When the cream has steeped, pour it through the strainer, pressing gently on the mint to extract all the cream. Discard mint. Gently stir cream-and-chocolate mixture until it is perfectly smooth and chocolate is melted. Let cool just until the consistency of a thick sauce.

Spoon about 2 tablespoons of sauce into 6 to 8 individual bowls. Scatter figs and raspberries over sauce. Drizzle remaining sauce over fruit. Sprinkle with toasted almonds, garnish with mint sprigs, and serve.

Yield: 6 to 8 servings

Note: You can cool the ganache completely and rewarm it very gently in its pan, set over another pan of barely simmering water.

Stuffed Fig Variation: Cut figs into halves instead of quarters. Cool the ganache to a soft, spreadable consistency. Spread a mound of the ganache on the cut surface of each fig and sprinkle with toasted almonds.

Recipe Source: Smith & Hawken's Gardeners' Community Cookbook by Victoria Wise (Workman Publishing)
Reprinted with permission.

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