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Makes 4 servings..
Fig-Orange Sauce:
1 cup sliced, stemmed Blue Ribbon® Orchard Choice® or Sun-Maid
Mission or Calimyrna figs
2/3 cup orange juice
1/3 cup packed golden brown sugar
1 tablespoon orange-flavored liqueur or orange juice
1/2 teaspoon lemon juice
Cheesecake Mousse:
3 ounces cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
3/4 cup whipped heavy cream
Topping and Garnish:
1/2 cup crumbled shortbread cookies
1/4 cup chopped, toasted pecans or almonds
Sprigs of fresh mint, optional
- To make sauce: In small saucepan, combine
figs and orange juice. Bring to a boil over high heat, then reduce
heat and simmer until liquid is reduced to about 1/4 cup, 4 to 5 minutes.
Stir in brown sugar and simmer until liquid is syrupy, 2 to 3 minutes.
Remove from heat. Stir in orange liqueur and lemon juice. Chill until
serving time.
- To make mousse: With wire whisk, beat cream
cheese, powdered sugar and vanilla until smooth and creamy. Gently
whisk in 1/2 the whipped cream. With rubber spatula, fold in remaining
whipped cream. (Sauce and mousse can be held in refrigerator up to
1 day.)
- To serve: Spoon mousse in bottom of 4 martini
or champagne flutes. Smooth to an even layer. Top with fig sauce. Sprinkle
with crumbled cookies and nuts. Garnish with mint.
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