Recipe by Sharon123
Just reading the name sends shivers down my spine! I haven't tried this yet, but can't wait till summer! :) From Smith and Hawkens Garden Community Cookbook.
Top Review by susie cooks
This is fantastic!! It was so easy to make but so decadent! The mint grenache is delicious! I made this for a small dinner party and everyone loved it. Besides being delicious, this also looks beautiful. Great presentation. So fresh and inviting. I am making this again tonight! Made for the Bargain Basement tag game.
- 3⁄4 cup heavy whipping cream
- 1⁄3 cup fresh peppermint leaf, chopped
- 6 ounces good quality bittersweet chocolate or 6 ounces semisweet chocolate, finely chopped
- 12 ripe fresh figs, quartered
- 3⁄4 cup fresh raspberry
- 1⁄3 cup sliced almonds (or slivered)
- 6 -8 sprigs peppermint, for garnish
Directions See How It's Made
- Combine cream and chopped mint in saucepan, and bring to a boil, then quickly remove from heat, cover, and allow mint to steep for 5 minutes.
- Next, place chocolate in a bowl and set a strainer over it.
- When the cream has steeped, pour it through the strainer, pressing gently on the mint to extract all the cream.
- Discard mint.
- Gently stir cream-and-chocolate mixture until it is nice and smooth and chocolate is melted.
- Let cool just until the consistency of a thick sauce.
- Spoon about 2 tablespoons of sauce into 6 to 8 individual bowls.
- Scatter figs and raspberries over sauce.
- Drizzle remaining sauce over fruit.
- Sprinkle with toasted almonds, garnish with mint sprigs, and serve.
- Yield: 6 to 8 servings.
- Note: You can cool the ganache completely and rewarm it very gently in its pan, set over another pan of barely simmering water.
- Stuffed Fig Variation: Cut figs into halves instead of quarters. Cool the ganache to a soft, spreadable consistency. Spread a mound of the ganache on the cut surface of each fig and sprinkle with toasted almonds.