Baked Figs with Marzipan and Raspberry Coulis

This is a great recipe which takes fresh raspberries, figs and marzipan and turns them into an extraordinary dessert.  You will be stuffing the bottom of the fig with marzipan, wrapping in a filo crust and placing on a fresh pool of Raspberry Coulis.  An incredibly simple dish that will win you raves from your guests. NOTE:  You can substitute poached pears for the figs.  This allows you to have this great dessert all year round. Click here for Poached Pear Recipe  Once you have poaced your pears, follow this recipe as you would for figs.

Ingredients:

8 Figs

1 Roll Marzipan

2 packages Frozen raspberries -- thawed

1 package frozen phyllo sheets

Melted unsalted butter

confectioner's sugar

Directions:

Cut a small opening in the bottom of each fig. Roll up a small cone of Marzipan and plug it into the opening in the bottom of each fig.

Cut each sheet of phyllo into 1/4's (Half it diagonally and then vertically). Lightly butter the pastry. Place a fig in the center and pull it up around the fig, letting the pastry flute open at the top. Repeat 4 times and place on a baking sheet lined with parchment. Continue until all the figs are done. They can be refrigerated for several.

Puree the Frozen Raspberries in the work bowl of a food processor and using a sieve or chinois, strain the juice. Discard seeds and chill the coulis.  Add granulated sugar if needed and to suit  your taste.

When ready to serve, bake the figs for 15 - 20 minutes in a 425 degree oven until beautifully brown. Remove pan from oven and cool. Dust with Confectioner's sugar. Pour the raspberry coulis onto the bottom of each plate. Place a bake fig in the center of each pool. Garnish with fresh mint. If you like, you may paint the sauce with sour cream or crème fraiche, piped onto the coulis with a fine pastry tip then cut through with a toothpick.

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Chef Ted Weiant

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