A dessert to celebrate the beautiful figs of Solliès AOC, which combines perfectly with the almond and spice, hmmm… it is good !

Fig violette de Solliès, amaretti and wine jelly with spices

Ingredients (for 2)

  • 1 fig, violette de Solliès
  • 2 amaretti soft
  • 2 tbsp slivered almonds

For the jelly

  • 12 cl of good red wine
  • 3 tbsp of brown sugar
  • 3 tbsp of raspberry juice
  • 1 tbsp mixed spices (cinnamon, ginger, star anise, nutmeg, cloves)
  • 2 g of agar-agar


For the jelly, heat the wine with the sugar, spices, raspberry juice and agar-agar up to a boil, lower the heat and simmer gently for 5 minutes.

Put cool in a rectangular pan 20 by 10 approximately and leave to set for at least 1 h.
Once the jelly is taken cut it into 2 rectangles.

Reduce roughly the amaretti into pieces and add a layer on top of the jelly.
Cut the fig into quarters and place on the amaretti.
Decorate with slivered almonds roasted first.

Good tasting !

Written by Doc

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