6-8 Fresh Raspberries
Spearmint leaves, for garnishing (optional)
4 Fresh Ripe Figs
Let the fig stand in a vertical position, resting on the thick, flat portion of the bottom of the fruit. Carefully cut stem along with a small portion of the top of the fig, creating a cap like effect to cover the fig later.
Scoop out insides very carefully so as not to pierce the skin of the fruit. Place scooped portion in a bowl, add raspberries and mash together with a fork blending well. With a small spoon or funnel, stuff this mixture back in the fig, and cover with the top that was cut off at the beginning.
Serve on a white serving plate or platter, and drizzle sides of serving receptacle with the syrupy remains of the mashed fig/raspberry mixture. Garnish with spearmint leaves.
For other recipes by Dorit see
