I couldn’t resist using the ruby flesh from the last harvest on my fig tree. Toast winter with something elegant and sweet.
Ingredients:
Crème de Figue
Fig
Pear
Agave nectar
Salt
Peel and core fresh pear. Cube pear and freeze overnight. Slice fresh figs in half and scoop out flesh with a spoon. Place ¼ cup fresh fig flesh into blender along with 1/3 cup frozen pear chunks and 3 tablespoons crème de figue. Blend until smooth. Pour into serving glass and top with fresh fig slice. Sprinkle with a pinch of salt and drizzle agave nectar on top. Grab a spoon.
NEXT WEEK: Cool Cocoa
