Figs in iced raspberry and thyme compote


You'll need

3 ripe green figs, halved 3 purple figs, halved 360 gm raspberries 2 tsp (firmly packed) lemon thyme leaves, plus extra sprigs, to serve 80 gm (½ cup) icing sugar ½ cup crushed ice To serve: double cream

Method

  • 01
  • Divide figs and 120gm raspberries among four 1-cup capacity glasses.
  • 02
  • Process remaining raspberries, lemon thyme, sugar and ice in a small food processor or with a hand-held blender until smooth, then pour among glasses. Serve immediately topped with extra thyme sprigs, and double cream passed separately.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Flank steak tacos with corn, avocado and coriander

Fast summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast seafood recipes

recipes

Flathead with crushed peas

Fast summer dinners

recipes

Pumpkin pilaf with ricotta and pepitas

Six fast noodle recipes

recipes

Egg sandwich

Smoked trout scramble

recipes

conversion tool