Figs In Cabernet Sauvignon With Almond Ice C

* Exported from MasterCook *

FIGS IN CABERNET SAUVIGNON WITH ALMOND ICE C

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CREME ANGLAISE-----
1 qt Milk
1/2 lb Sugar
12 lg Egg yolks, reserve the
-- whites
Paste, vanilla bean
-----FIGS-----
2 ea Figs, ripe
6 oz Cabernet Sauvignon
Sugar
-----ASSEMBLY-----
1 c Almonds, sliced, blanched
2 oz Paste, pistachio

1. In a saucepan, bring milk to a boil. Place
the sugar and egg yolks in a mixer or bowl and whip
well, then add vanilla bean paste. Add milk to the
sugar and eggs, while whipping. Put this mixture into
a large metal bowl and heat slowly. Using a wooden
spatula, move egg yolks around so they will not cook.
When puffed and mixed, cool by placing the bowl in ice
water.

2. Peel the figs, cut in half and sprinkle tops
with sugar. Place them in a flat bowl with the wine
(Cabernet Sauvignon or Port) and marinate overnight
(at least 2 - 3 hours). Reserve marinade and figs.

3. Pour the Creme Anglaise into a saucepan, mix
with 3/4 cups of the almonds and pistachio paste, then
process in an ice cream machine.

4. To serve, put the figs on a plate. Shape the
chilled Creme Anglaise into quenelles and add to the
plates. Pour marinade over the figs, add whipped
cream mixed with sugar. Sprinkle with almonds
(chopped) and serve.

Source: Great Chefs of San Francisco, Avon Books,
1984
Chef: Udo Nechutnys, The Miramonte Restaurant,
San Francisco, CA



- - - - - - - - - - - - - - - - - -