Figs and Blueberries In Citrus Broth

Name: Figs and Blueberries In Citrus Broth
Total time: 15 min
Yield: Four servings
Ingredients: 1 1/2 cups fresh orange juice; 1 cup fresh grapefruit juice; 3 tablespoons fresh lemon juice; 1/2 teaspoon grated ginger; 2 tablespoons honey; 1 tablespoon rum; 16 ripe black figs, pricked a few times with a fork; 4 tablespoons fresh blueberries; 1 banana, peeled and cut into 1/4-inch slices; 8 fresh mint leaves

Recipe from Hubert Keller

Adapted by Molly O'Neill

Updated April 11, 2023

Total Time: 15 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

Featured in: HAPPY ENDINGS

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

1½cups fresh orange juice
1cup fresh grapefruit juice
3tablespoons fresh lemon juice
½teaspoon grated ginger
2tablespoons honey
1tablespoon rum
16ripe black figs, pricked a few times with a fork
4tablespoons fresh blueberries
1banana, peeled and cut into ¼-inch slices
8fresh mint leaves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine the juices in a nonreactive saucepan. Add the ginger, honey and rum and bring to a boil. Gently place the figs, blueberries and banana in the liquid. Cover, remove from heat and set aside to cool. Refrigerate until cold. Take the figs out of the liquid, cut them in half lengthwise and return them to the liquid. Divide among 4 shallow rimmed soup plates, garnish with the mint leaves and serve.