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Vanilla-Poached Figs and Pears with Raspberry Ricotta
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Pears are always lovely when teamed with figs; they add a grainy, dense texture. You;ll need to make the fig compote the day before, as its flavour and consistency improve when it's allowed to sit for at least 12 hours. This recipe makes about 600g, which is plenty for ten to 12 people, but it’ll keep in the fridge for ten days, so you may as well make a decent-sized batch.
A floral, zesty coffee from Ethiopia has the energy and intensity to lift this unctuous compote.
Typical values per serving:
This recipe was first published in December 2007.