This elegant, aromatic dessert marries vibrant purple figs and ripe pears poached in delicate linden infusion, capturing the essence of late summer. A recipe from The Regional Cuisines of France by Editions du Fanal.
Peel the pears, leaving them whole. Gently rub with half a lemon to prevent browning. Wash and dry the figs; set aside. Bring 500 ml (50 cl) water to a boil in a saucepan.
Place linden flowers in a heatproof bowl, pour boiling water over them, cover, and steep for 10 minutes. Strain the infusion into the saucepan. Add pears and poach for 10 minutes. Add figs and simmer gently for 5 more minutes. Drain the fruit.
Stir powdered sugar into the cooking liquid over medium heat until dissolved. Remove from heat, return fruit to pan, and cool completely.
Blend raspberries or wild strawberries with a little syrup to make a coulis; sweeten to taste.
Halve the figs and quarter the pears. Spoon coulis onto plates, arrange fruit atop, and serve at room temperature.
Source: The Regional Cuisines of France. Editions du Fanal.
