Sweet Couscous with figs of September
An unusual variation, as a dessert version with figs of September. Couscous reminds the African heat of an ending summer and figs of September announce the autumn.
recipe given by our chef Marco Fabio Dei Genovesi at .
Ingredients
500 g Couscous
100 g peeled almonds
50 g icing sugar
10 g minced cinnamon
The caramelized figs
12 figs of September
200 g icing sugar
lemon juice
4 spoons of water
These ingredients are able to feed: 12persons
- This course is: Dolce
- Difficult to prepare: MEDIO
- is a typical course made in: SICILIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Procedure
In a terrine (or a simple small pot), let the Couscous absorbe boiling water (½ liter) for 10 minutes.
Then add the icing sugar and cinnamon stirring them very well.
Once the mixture gets cooled add the minced almonds
Peel the figs and cut them in slices. Prepare a caramel: pour the 4 spoons of water, add the icing sugar with some drop of lemon juice and let the solution cook mixing until will begin to get colorful.
Once the caramel becomes blond, dunk the figs in the caramel one by one with a fork.
Let them be covers completely by the caramel and lay down then on a grease-proof paper.
Save some of the figs to be cut and mixed to the Couscous. Now fill up the glasses with the Couscous adding on the top the slices of caramelized figs.
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