Fig and Apple timbale

Almost the end of the season for figs (or is it over yet?). I saw some at the store and I felt like eating them one last time. Here is another idea I got from Chef Roland  Mesnier, former White House pastry chef, plucked from his Dessert  University. Building up this dessert is simple: sliced figs encase  small apple chunks sauteed in butter and sugar until they are meltingly tender. That’s it! Delicious, easy, foolproof and can be prepared in advance. To be truthful, the figs were mediocre-tasting (nothing to compare with the ones from our orchard in the Shouf  mountains) but the apples and fig combo hides this handicap and produces a smooth, luscious, sweet dessert that will please all palates.

In order for this dessert to be easy to assemble, you should have all the components already prepared: Apples chunks can be done in advance and frozen if necessary, raspberry sauce also. The  figs need to be fresh as well as the raspberries (if using) but the dessert can be assembled one day ahead.

INGREDIENTS: This quantity will yield 2 servings and can be multiplied

• 1 dozen ripe (if possible) figs
• 1 1/2 cups apples chunks from 3 green apples
• 2 tablespoons unsalted butter and 4 tablespoons sugar (for the apples)
• 1 10 ounce bag frozen raspberries
• 5 tablespoons of sugar, 1 teaspoon lemon juice
• 6 fresh raspberries (optional)
• 2 tablespoons fig jam or apple jelly (optional)

METHOD:

Making the apples chunks:

1. Peel the apples and cut in quarters then in small chunks or dice.
2. Heat 2 tablespoons of unsalted butter in a skillet and when the butter is melted, slide the apples in and sprinkle with the sugar.
3. Cook over medium-low heat until the  apples are soft and golden. Cool. Place in a plastic bag till needed or freeze.

Making the raspberry sauce:

1. Thaw a 10 ounce bag of frozen raspberries in the microwave for one minute.
2. Put the raspberries with 5 tablespoons of sugar and 1/4 cup of water in the blender. Add a teaspoon of lemon juice (bottled is OK). Puree the mixture till smooth.
3. Pour the raspberry sauce through a sieve into a bowl to weed out all the seeds. Collect the sauce in the bowl and store in the fridge for a couple of days. Use the leftovers or freeze the rest.

ASSEMBLY:

1. Cut off the tip of the fig with a sharp knife (hold on to them, you will use them for garnish)
2. Peel the figs and slice thin.
3. Take a small custard cup, line it with plastic wrap. Make sure the plastic wrap extends outside the cup by at least 2 inches;  place the fig slices at the bottom and all around of the cup, overlapping them slightly.
4. Place the apple chunks in the middle cavity, pressing gently to fit as many as you can.
5. Take the plastic wrap and fold it over the cup, enclosing the fruits completely. Store in the fridge until needed. When ready to use, flip the cup on the serving plate, remove the plastic wrap.
6. If the figs are not ripe or sweet, melt a couple tablespoons of fig  jam or apple jelly for 20 seconds in the microwave. Use a small spoon or a pastry brush to coat the figs with the jelly, giving the figs a shine and some sweetness and flavor.