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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
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At A Glance

  • Serves 4 people

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