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Walnut Stuffed Figs in Rum Sauce with Frozen Banana Cream Recipe


Frozen Banana Cream:
1 ripen banana, frozen
1/2 teaspoon vanilla
1 Tablespoon Agave nectar
1/2 cup heavy cream, 35 %
Splash lemon juice
Splash cold water

Walnut Stuffed Figs:
5 dried Turkish figs, cut in half
10 Basil leaves
10 Walnut halves
2 Tablespoons butter
2 Tablespoons Agave nectar
Zest and juice of half a lemon
1 shot dark rum


Frozen Banana Cream:
Place all ingredients in a blender. Blend until smooth. If not using right away, place in the fridge.

Walnut Stuffed Figs:
Cut figs in half. Embed each fig half with walnut halves. In a sauce pan, melt butter on medium heat. Add Agave nectar. Place figs, walnut side up, in the sauce pan with the melted butter mixture. Cook on heat for 2 minutes. Add lemon juice and zest to the sauce. Add shot of dark rum. Using a long necked lighter, light the rum sauce and flambé. When the flame diminishes the figs are ready. Remove from heat.

Serving suggestions:

If you have wonton spoons, place a dollop of the banana cream on the spoon followed by a basil leaf. Then top with a walnut stuffed fig. Finish with a drizzle of rum sauce.

If plating, place a dollop of banana cream in the center of plate followed by a few basil leaves and walnut stuffed figs on top. Drizzle with sauce. Imagine a follow pattern when plating. This method can be used for serving more than one.