Raspberry and Fig Napoleons (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 8 fresh Calimyrna Figs 2 packages (12-oz.) frozen sweetened raspberries, thawed 1/2 cup sugar 3 tablespoons raspberry liqueur, optional 1 sheet frozen puff pastry (half of 17 1/4 oz. Package) 1 egg white, lightly beaten 1/4 cup sliced almonds 1/2 cup whipping cream 1/2 cup bottled lemon curd

Instructions

RASPBERRY-FIG SAUCE: Remove stems and thinly slice figs. Whirl berries and juice in blender until smooth. Strain sauce through fine-meshed strainer into medium saucepan; discard seeds. Stir in figs, sugar and liqueur. Bring to boil; reduce heat and simmer, stirring for 1 minute. Cool. Chill. Preheat the oven to 400. Thaw the pastry for 20 minutes; unfold and cut along folds into 3 rectangles. Cut each rectangle, crosswise, into four pieces. Place on baking sheet. Prick with fork. Brush 8 pieces with egg white and sprinkle with almonds. Bake 10 minutes or until golden. Remove from sheet and cool on rack. Split each pastry in half, lengthwise. Whip cream until firm peaks form. Stir in the lemon curd. TO SERVE: Remove figs with slotted spoon; reserve sauce. Spoon sauce onto 8 small plates. Place one plain pastry, cut side up, on each plate. Spoon half of figs and half of lemon cream on pastries, dividing evenly. Top each with another plain pastry, cut side down, remaining figs and cream. Top with almond pastries.

Serving Size

Serves 8.

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