Lemon Fig Compote with Stracciatella Whipped Cream

Here is a perfect fall dessert with minimal labor and maximum sweetness. Buy some ripe figs, caramelize then for about 10 minutes, add some chocolate-speckled whipped cream a la Stracciatella and you have an easy, quick and delicious ending to your meal. This Lemon Fig Compote with Stracciatella Whipped Cream is such a simple and tasty treat when you don’t want to work too hard in the kitchen; the recipe is from Cuisine et Vins de France.

You’ll need:

12 very ripe figs

1 organic lemon

250 ml very cold heavy cream

100 g dark chocolate

30 g cane sugar

15 g powdered suagr

1 Tbsp strong olive oil

Directions:

Shave dark chocolate and refrigerate.

Rinse figs and cut them in half. In a saucepan, cook them with olive oil and cane sugar, mixing often until caramelized, about 10 minutes.

Add lemon zest on top and let cool a little.

Bring cold heavy cream to firm peaks with an electric mixer and add powdered sugar at the end. Incorporate grated chocolate gently with a spatula and refrigerate until ready to serve.

Serve figs, still warm, with the stracciatella whipped cream and some crushed shortbreads or, our favorite, “Gavottes“!!

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