Cooked fresh figs

By Patricia Wells

Total Time
5 minutes
Rating
3(17)
Comments
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The preparation may be done several hours in advance, then completed at the last minute.

Featured in: FOOD WINE; A FAMED PASTRY CHEF'S MOVEABLE FEAST

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Ingredients

Yield:Four to six servings
  • 16fresh figs
  • 3tablespoons butter
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

153 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 22 grams sugars; 1 gram protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash figs, blanch in boiling water for 30 seconds, rinse with cold water and carefully peel. Ten minutes before serving, saute gently in butter until heated through.

  2. Step 2

    To serve, arrange several figs on each plate, surrounding the sauced su-premes.

Ratings

3 out of 5
17 user ratings
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