Fresh figs in serrano ham with a fresh raspberry vinaigrett
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 185 | grams | Fresh raspberries |
| 2 | tablespoons | Balsamic vinegar |
| 125 | millilitres | Olive oil |
| 12 | larges | Fresh figs |
| 6 | slices | Serrano ham; cut in half |
| ; lengthways | ||
| 60 | millilitres | Cognac |
| Sea salt and freshly ground black pepper | ||
Directions
Preheat the oven to 150C/300F/gas2.
Place raspberries and vinegar into a blender and blitz until smooth.
Keeping the motor running, pour on the oil in a thin, steady stream, until combined. Then season and reserve.
Next, cut a small incision in a cross shape in the top of each fruit and wrap around a 'collar' of prosciutto and place all in a shallow baking tray, sprinkle with Cognac and place in the oven for 8-10 minutes or so (take care not to overdo the fruits otherwise the ham will crisp up and frizzle). Serve warm with the raspberry dressing sprinkled over the fruits.
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Carlton Food Network
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