John Myers
Contents
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Ingredients
- 50 Milliliters Red wine
- 20 Milliliters Creme de cassis
- 1 teaspoon Freshly squeezed lemon juice
- 1 tablespoon Honey liquid
- 100 Milliliters Red wine
- 100 Milliliters Water
- 1 tablespoon Sugar
- 0,5 Cinnamon stick
- 2 Cloves
- 3 teaspoon Food starch
- 1 Fig fresh
- Cream
- Lemon balm fresh
- Fig fresh
Instructions
- Boil red wine with liqueur, lemon juice and honey in a saucepan. Reduce syrupy over a low flame for approx. 20 minutes. Take off the stove.
- Bring the red wine to the boil with water, sugar and spices. Remove from heat and let steep for 10 minutes. Remove spices.
- Mix the cornstarch with a little red wine until smooth. Heat the red wine again. Pour in the mixed cornstarch and bring to the boil briefly while stirring. Take off the stove and let cool down a bit. Fill into two dessert glasses rinsed with cold water and refrigerate for 20 minutes.
- Wash and dry the fig, remove the stem and cut into quarters. Place in a small ovenproof dish and pour the syrup over them. Bake in the oven at 160 degrees for about 10 minutes, turning occasionally. Remove from oven and allow to cool.
- Place two fig quarters on top of the pudding. Spread the syrup over it. Garnish with cream, lemon balm and fig.
Nutrition
Serving: 100gCalories: 121kcalCarbohydrates: 21.8gProtein: 0.2g
