HOLISTIC CHEF EDDIE'S TIP OF THE DAY #79

Do you want an incredibly elegant desert to serve during the holidays or for a beautiful dinner party?  Well my answer to that question is STUFFED FIGS WITH A RASPBERRY AND TOPPED  WITH GOAT CHEESE AND RASPBERRY SAUCE.  My friend Chris asked me to cook for 2 couples for a very festive and lovely dinner party.  Along with the Chocolate Mousse I served for dessert, I served a platter of this dessert, very French since the French eat cheese and fruit at the end of a meal.  When I visited Israel one summer I couldn't believe the size of the figs.  They were just a bit smaller than  baseballs and as fresh as the day they were picked.  I have always loved dried figs.  They are my favorite fruit, bar none (except maybe pomegranates which is another story). When I began eating the fresh ones, the wheels of my creative mind started turning and I came up with this dessert.  They are chock full of Vitamins A, C, K, B, potassium, magnesium, copper and zinc.  They are sold at this time of the year in your supermarket.  So, take advantage of this delicacy and display this gorgeous dessert on your table.  Your friends will love it.

   STUFFED FIGS WITH A RASPBERRY AND
​             TOPPED WITH GOAT CHEESE
               AND A RASPBERRY SAUCE

1 dozen Fresh Figs
1 basket large Fresh Raspberries, 12 removed and set aside
Coconut Oil Spray
Goat Cheese (or Almond Feta Cheese)
Honey or Lakanto Maple Flavored Syrup
Fresh Mint

1)  Cut the stem off the top of the Figs.  Then cut an "X" on the top of the fig where the knife only goes 1/2 inch deep.
2)  Carefully open the top of the Fig and insert a whole Raspberry.  Try to keep the Raspberry whole.  Place in a 350 degree oven for 20 minutes until the firm Fresh Fig and Raspberry becomes soft. Set aside to cool completely.  Then chill.  Before serving sprinkle some Goat Cheese (or Vegan alternative) on top of each Fig.
3)  Meanwhile, dump the rest of the basket of Raspberries into a small bowl.  Using a potato masher, mash the Raspberries until the seeds start dislodging from the meat of the Raspberry. 
4)  Using a fine mesh strainer, pour the puree into the strainer over a bowl and scrape the raspberry mixture against the strainer with a rubber spatula. The end result should be a sauce devoid of seeds.  Add some sweetener to the sauce and pour over the chilled Figs.  
5)  Cut the Mint Leaves in very thin slices (called chiffonade) and sprinkle over the Figs.  Absolutely elegant and delicious.  For Vegans, there is a product made of almonds that has the consistency of feta cheese.  Use that instead of Goat Cheese.  This also works well for Kosher at the end of a meat meal.