Manzanilla is a very dry pale sherry that Seen Lippert makes into a marinade.
1 cup manzanilla or other dry sherry
3 tablespoons sugar
2 imported bay leaves
1/2 teaspoon minced lemon zest
8 fresh black figs, stemmed and quartered
6 plums, quartered
1/4 cup crème fraîche
How to Make It
In a medium saucepan, cook the sherry with the sugar, bay leaves and lemon zest over moderately high heat, stirring, just until the sugar dissolves. Transfer the sherry mixture to a large bowl and let cool. Add the figs and plums and let stand for 15 minutes, tossing occasionally. Discard the bay leaves. Serve the sherried fruit in shallow bowls topped with a dollop of creme fraiche.
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