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Makes 8 servings
8 ounces Blue Ribbon Orchard Choice
or Sun-Maid Mission or Calimyrna Figs
2 packages (12-oz.) frozen sweetened raspberries, thawed
1⁄2 cup sugar
3 tablespoons raspberry liqueur, optional
1 sheet frozen puff pastry (half of 17 1⁄4 oz.
Package)
1 egg white, lightly beaten
1⁄4 cup sliced almonds
1⁄2 cup whipping cream
1⁄2 cup bottled lemon curd
RASPBERRY-FIG SAUCE:
Remove stems and thinly slice figs. Whirl berries and juice
in blender until smooth. Strain sauce through fine-meshed
strainer into medium saucepan; discard seeds. Stir in figs,
sugar and liqueur. Bring to boil; reduce heat and simmer,
stirring for 1 minute. Cool. Chill.
PASTRY: Heat oven to 400° F. Thaw pastry for
20 minutes; unfold and cut along folds into 3 rectangles.
Cut each rectangle, cross-wise, into four pieces. Place on
baking sheet. Prick with fork. Brush 8 pieces with egg white
and sprinkle with almonds. Bake 10 minutes or until golden.
Remove from sheet and cool on rack. Split each pastry in half,
lengthwise.
LEMON CREAM: Whip cream until firm
peaks form. Stir in lemon curd.
TO SERVE: Remove figs with slotted
spoon; reserve sauce. Spoon sauce onto 8 small plates. Place
one plain pastry, cut side up, on each plate. Spoon half of
figs and half of lemon cream on pastries, dividing evenly.
Top each with another plain pastry, cut side down, remaining
figs and cream. Top with almond pastries.
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Raspberry-Fig
Napoleons