Recipe - Figs Bananas And Blueberries In Citrus Broth

1 One half cup Fresh orange juice
1 cup Fresh grapefruit juice
3 tablespoon Fresh lemon juice
One half teaspoon Fresh ginger, finely
shredded
2 tablespoon Honey
1 tablespoon Rum
16 Figs, ripe, black
1 Banana
3 tablespoon Blueberries
8 Mint leaves, chopped
Fresh mint leaves, for
garnish

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 Ramirez's article RIV PE 29 AU 96.
Recipe by: Hubert Keller, Chef

Posted to MCRecipe Digest V1 #459 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Jan 31, 1997.