Fresh Figs And Pears With Rosemary Syrup

Ingredients

• ⅔ cup sugar
• ⅔ cup dry white wine
• 3 tablespoons roughly chopped rosemary leaves
• 1 large bay leaf
• ½ teaspoon whole black peppercorns
• 3 tablespoons balsamic vinegar
• 8 large very ripe figs, halved
• 4 firm ripe pears, peeled, cored and cut into eighths lengthwise

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    358 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 88 grams carbohydrates; 9 grams dietary fiber; 73 grams sugars; 1 gram protein; 7 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Combine the sugar, wine, rosemary leaves, bay leaf, peppercorns and balsamic vinegar in a small saucepan and bring to a boil. Lower the heat. Simmer for 10 minutes. Strain and refrigerate until chilled.
2. Mascerate the figs in the chilled syrup for 1 hour before serving.
3. To assemble, alternate the fig and pear slices on each of 4 chilled dessert plates. Drizzle 1 tablespoon of the rosemary syrup over the fruit and garnish with the sprigs of fresh mint. Serve with hazelnut biscotti (see recipe below).

1 hour 15 minutes