1/2 tsp peeled and finely shredded fresh
2 tbsp honey
1 tbsp rum
16-20 ripe black figs
3 tbsp blueberries
8 mint leaves, for garnish
Mix the juices together in a stainless
steel or nonstick saucepan. Add the ginger, honey, and rum and bring to
a boil. Meanwhile, prick each fig with a fork in a few places. Peel the
banana and cut into 1/4 inch-thick slices. Plunge all the fruits gently
in the boiling juices. Remove from the heat, cover, and cool to room
temperature. Refrigerate for 60 minutes. Serve in shallow-rimmed soup
plates and decorate with fresh mint leaves.
The blueberries release a very attractive
reddish color into the citrus-based broth.