Figs Preserved in Cassis

Caramelize the sugar in a saucepan, extinguish with currant juice, add orange juice, cinnamon, cloves and zest and reduce to 3/4.

Add the peeled figs to the liquid form, boil once, remove from heat and infuse for about 4 hours.

Note from the creator (image description):

Arrange the cassis sauce on each shallow plate and place one fig cut in half lengthwise (inside facing up) on top of the sauce for each unit. Add a little sauce on top of the ice cream to create a pattern (optics) and garnish with the obligatory mint leaf.

Variations: Wmf and Hutschenreuther customer magazine, Summer ’94.

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