Desserts & Baking
Figs poached in Pernod and served with crème fraîche and freshly cracked black pepper
4
Easy
10 minutes
Wine/Spirit Pairing
Bon Cap Organic Rosé 2005
Ingredients
Method- ½ cup sugar
- ½ cup Pernod
- 6-8 fresh figs, halved
- 250 g crème fraîche
- Freshly cracked black pepper
Method
IngredientsPlace the sugar and Pernod in a large saucepan and bring to the boil, until syrupy.
Add the fig halves and heat through for 3 minutes on each side.
Plate and serve with a dollop of crème fraîche and freshly cracked black pepper.
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