Fresh Figs and Raspberries With Mint Infused Ganache

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.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 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

1. 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.
2. Next, place chocolate in a bowl and set a strainer over it.
3. When the cream has steeped, pour it through the strainer, pressing gently on the mint to extract all the cream.
4. Discard mint.
5. Gently stir cream-and-chocolate mixture until it is nice and smooth and chocolate is melted.
6. Let cool just until the consistency of a thick sauce.
7. Spoon about 2 tablespoons of sauce into 6 to 8 individual bowls.
8. Scatter figs and raspberries over sauce.
9. Drizzle remaining sauce over fruit.
10. Sprinkle with toasted almonds, garnish with mint sprigs, and serve.
11. Enjoy!
12. Yield: 6 to 8 servings.
13. Note: You can cool the ganache completely and rewarm it very gently in its pan, set over another pan of barely simmering water.
14. 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.