Fig Granita


Ancient Greek recipe adpated from the oldest Greek cook-book "Art of Cookery" by Mithaecus, 5th century B.C

(source: Neos Kosmos newspaper, English edition, 23/8/2004)

	1 cup white wine and 1 cup water
	250g chopped whole dried figs
	1/2 cup sugar
	1/4 teaspoon ground ginger
	1 tablespoon lemon juice
	1/4 cup mascarpone cheese or whipped cream
	2 tablespoons minced candied ginger

Method:

1. Bring wine to a boil in large saucepan over medium heat. Simmer until reduced by half (about 5 min).

2. Add figs, sugar, ginger and 1 cup water and return to the boil.

3. Lower heat and simmer until the figs are very soft - abourt 10 min. Remove from heat and cool.

4. Press bread crum mixture on top of each fillet

5. Add lemon juice and 1 cup cold water and puree until smooth with a blender.

6. Pour mixture into shallow baking pan, cover with plastic wrap and freeze for at least 4 hours.

7. Mash mixture with fork and serve in chilled wine glasses with a dollop of cheese or cream topped with candied ginger.