Yield: 6 servings
|1 cup||Powdered sugar|
|1 cup||Heavy cream; whipped|
|⅓ cup||Slivered toasted almonds|
|⅔ cup||Chopped Calif. dried figs|
|½ teaspoon||Minced candied ginger|
Beat egg yolks with powdered sugar until smooth and thick; fold into whipped cream. Gently fold in nuts, dried figs and ginger. Spoon over ice cream, chiffon cake or fruits.
Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias