Figs in iced raspberry and thyme compote


  • Serves 4 people

  • 3 ripe green figs, halved
  • 3 purple figs, halved
  • 360 gm raspberries
  • 2 tsp (firmly packed) lemon thyme leaves, plus extra sprigs, to serve
  • 80 gm (½ cup) icing sugar
  • ½ cup crushed ice
  • To serve: double cream
01   Divide figs and 120gm raspberries among four 1-cup capacity glasses.
02   Process remaining raspberries, lemon thyme, sugar and ice in a small food processor or with a hand-held blender until smooth, then pour among glasses. Serve immediately topped with extra thyme sprigs, and double cream passed separately.
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