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| 2 Tasse | apple juice |
| 1 gross | Lemon; (4 Tbs.) , Juice of |
| 1 | Cinnamon stick |
| 3 | cloves whole |
| 1 gross | mint leaf |
| 8 | Ripe fresh figs or rehydrated dry |
| 1/2 x ca. 1/2 Liter | Fresh raspberries or organic frozen |
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4 Servings Dairy-Free
Raspberries and figs make an extraordinary combination. Recipe adapted from
In large saucepan, combine apple juice, lemon juice, cinnamon, cloves and mint leaf. Bring to a simmer over medium-low hear. Cook, uncovered for 10 minutes, reducing liquid by one-third. Add figs and simmer, covered, until very soft, about 10 to 15 minutes.
With slotted spoon, remove figs to serving bowl. Strain the juice and return to pan. Reduce it by half over high heat until it becomes somewhat syrupy. Top figs with raspberries and drizzle with a lit-. tie of the reduced syrup.
Per Serving: 148 Cal.; 1G Prot.; 1G Total Fat (0 Sat. Fat); 37G Carb.; 0 Chol.; 5MG Sod.; 5G Fiber.
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