Fig Maple Cream
- 4 egg yolks,well beaten
- 1 cup maple syrup
- 1 pint milk
- 1/2 cup pecans, chopped
- 1/2 lb figs
- Juice of 1/2 lemon
- 1/4 tsp cinnamon
Add maple syrup and milk to well-beaten egg yolks. Cook in a double boiler until thick. Remove from fire and let cool.
Stew figs with lemon juice and cinnamon in enough water to cover. When tender, drain and finely chop. Add to the first mixture and freeze. When half frozen, add chopped pecans.
Stew figs with lemon juice and cinnamon in enough water to cover. When tender, drain and finely chop. Add to the first mixture and freeze. When half frozen, add chopped pecans.
Submitted by Aug 2, 2009
15 min
30 min
45 min