Name: Figs in iced raspberry and thyme compote
Yield: 4
Ingredients: 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 icing sugar (½ cup); ½ cup crushed ice; To serve: double cream

Ingredients

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 icing sugar (½ cup)

½ cup crushed ice

To serve: double cream

Method

Main

1.Divide figs and 120gm raspberries among four 1-cup capacity glasses.

2.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.

Styling by Sophia Young

Ingredients

Method

Main

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