Carefully peel the fresh figs (if using dried figs, cut them in half lengthwise).
To make the syrup: dissolve the sugar in the water over low heat. Add the cardamom seeds, ginger and lemon rind. Bring the syrup to a rapid boil, cover and allow the syrup to boil for 2 minutes. Remove from the heat and drop in the figs. Set aside to cool, frequently basting the figs with the syrup and the dessert cheese. Cover and refrigerate for at least 1 2 hours before serving.
To serve: lift the figs from the syrup. Cut the fresh figs in halves lengthwise and serve moistened with a little of the syrup and some dessert cheese (recipe follows). Garnish with seasonal herbs and flowers.
DESSERT CHEESE Serves 2
150g cream cheese, at room temper- ¼ cup sour cream 1½ tablespoons caster sugar ½ tablespoon Benedictine To serve: soaked figs
Beat the cream cheese until it is fluffy. Gradually beat in the sour cream, then the sugar and Benedictine. Continue to beat until the sugar has dissolved and the mixture is very smooth and thick. Cut 2 double layers of muslin 20cm square, dampen with water and wring out. Pile half the cheese mixture on each square of cloth, gather up the ends of the cloths and tie in a ball shape. (During draining, it will be necessary to tie the cloth tighter to compact the ball.) Hang the cheeses in the refrigerator, with a drip tray underneath, for at least 24 hours. Serve with soaked figs or a prepared fruit of your choice. Helen Clucas.,Bon Appetit - Exec.Chef Magnus Johansson
From: Sherree Johansson Date: 08-17-94 (07:15) Sound Advice (628) Cooking
Your Soaked Figs With Dessert Cheese is ready. Buon appetito!
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