Try this Figs, Bananas and Blueberries in Citrus Broth recipe, or contribute your own.

Still searching for what to cook ?

Name: Figs, Bananas and Blueberries in Citrus Broth
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 1/2 c Fresh orange juice; 1/2 ts Fresh ginger, finely; Fresh mint leaves, for; 2 tb Honey; 1 Banana; 1 c Fresh grapefruit juice; 1 tb Rum; 8 Mint leaves, chopped; 3 tb Fresh Lemon Juice; 16 Figs, ripe, black; 3 tb Blueberries

Find the most delicious recipes here

INGREDIENTS

1 1/2 c Fresh orange juice
1/2 ts Fresh ginger, finely
Fresh mint leaves, for
2 tb Honey
1 Banana
1 c Fresh grapefruit juice
1 tb Rum
8 Mint leaves, chopped
3 tb Fresh Lemon Juice
16 Figs, ripe, black
3 tb Blueberries

Servings

INSTRUCTIONS

Directions (prep 10 mins; steeping 60 mins; chilling 60 mins) Select 16 or 20 figs (serving 4.) In a medium, nonaluminum saucepan, bring to a boil citrus juices, ginger, honey and rum. Meanwhile, prick each fig with a fork several times. Peel banana and cut into slices. Plunge fruits gently into boiling juices. Turn off heat, cover and let cool. Refrigerate for 1 hr. Serve in shallow, rimmed soup plates and garnish with fresh mint leaves. NOTES : Hubert Keller, Great Desserts from the Great Chefs, by Baba S. Khalsa and Andrea Opalenik (Chronicle Books) offer a flavor battle: sweet versus tart -- paraphrased from Orlando Ramirezs article RIV PE 29 AU 96. Recipe by: Hubert Keller, Chef Posted to MC-Recipe Digest V1 #459 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Jan 31, 1997.

NOTES

Alert editor

Figs, Bananas and Blueberries in Citrus Broth

1 1/2 c Fresh orange juice
1/2 ts Fresh ginger, finely
 Fresh mint leaves, for
2 tb Honey
1 Banana
1 c Fresh grapefruit juice
1 tb Rum
8 Mint leaves, chopped
3 tb Fresh Lemon Juice
16 Figs, ripe, black
3 tb Blueberries

Directions (prep 10 mins; steeping 60 mins; chilling 60 mins) Select 16 or  20 figs (serving 4.) In a medium, nonaluminum saucepan, bring to a boil  citrus juices, ginger, honey and rum. Meanwhile, prick each fig with a fork  several times. Peel banana and cut into slices. Plunge fruits gently into  boiling juices. Turn off heat, cover and let cool. Refrigerate for 1 hr.  Serve in shallow, rimmed soup plates and garnish with fresh mint leaves.    NOTES : Hubert Keller, Great Desserts from the Great Chefs, by Baba S.  Khalsa and Andrea Opalenik (Chronicle Books) offer a flavor battle: sweet  versus tart -- paraphrased from Orlando Ramirezs article RIV PE 29 AU 96.  Recipe by: Hubert Keller, Chef    Posted to MC-Recipe Digest V1 #459 by kmeade@IDS2.IDSONLINE.COM (The  Meades) on Jan 31, 1997.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (159g)
Recipe Makes: 4 Servings

Calories: 98
Calories from Fat: 2 (2%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1.7mg		0 %
Potassium 294.2mg		8 %
Total Carbohydrate 22.8g		7 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 21.6g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 98

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe