A delicious, fragrant and light dessert, this marriage of purple figs and ripe pears already evokes the end of summer.
Peel the pears and leave whole. Gently rub them with the lemon cut in half to prevent the flesh from blackening. In addition, wash the figs, dry them and set them aside. Pour 50 cl of water into a saucepan and boil it.
Put the lime leaves in a terrine, sprinkle them with boiling water and cover. Let steep for 10 minutes. Filter the infusion and pour it into the saucepan. Add the peeled and lemony pears, then poach them for about ten minutes. Then add the figs and continue cooking gently for another 5 minutes. Drain the fruit.
Add the powdered sugar to the cooking liquid and melt it, stirring with a wooden spoon over medium heat. Remove the pan from the heat, return the fruit to it and let cool completely. In addition, place the raspberries or wild strawberries in a blender and add a little syrup to the puree to obtain a coulis. Sweeten to your taste.
Drain the figs and cut them in half; drain the pears and cut them into quarters. Coat the bottom of the serving plates with coulis, arrange the figs and pears on top. Serve at room temperature.
Source:The Regional Cuisines of France. Editions du Fanal.
