Orange and figs with sherry cream

Orange and figs with sherry cream


1 person made this

This dessert is composed of succulent fresh citrus with sweet figs, dressed with sherried whipped cream.

Lynn Lewis

Serves: 4 

  • 2 medium oranges
  • 2 medium blood oranges
  • 6 ripe figs
  • 3 tablespoons coarsely chopped pistachios
  • sherry cream
  • 3 tablespoons thickened cream or crème fraîche
  • 4 tablespoons cream sherry
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon lemon juice
  • 1 small pinch of ground cloves
  • 1⁄2 cup (125 g) whipping cream

Preparation:20min  ›  Ready in:20min 

  1. Using a sharp knife, slice off thin strips of orange peel; set aside. Peel oranges and blood oranges, removing white pith. Cut into slices and arrange on plates.
  2. Cut figs into quarters and arrange decoratively on plates.
  3. To make sherry cream, combine double cream, sherry, syrup or honey and lemon juice in a bowl and beat well. Add ground cloves.
  4. Whip cream until stiff. Gently fold into sherry mixture. Spoon dollops of sherry cream over fruit portions. Sprinkle with strips of orange peel and pistachios.


To peel soft ripe figs, cut off the stalk ends and carefully peel off the skin, leaving as much flesh as possible.

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