Deni 3200 Use And Care Instructions Manual page 14

Lemon and Port Wine Poached Fig Tarts
Servings: 12 tarts
Ingredients:
12 pre-baked 3" tart shells
1
1 / cups dried figs
2
1 1 / cups port wine or any other sweet red wine
2
1 cup toasted pecans, coarsely chopped
1 1 / cups prepared lemon pie filling
2
Whipped cream as needed
Fresh raspberries and mint leaves for garnish
Method:
1. Combine figs and wine in a small sauce pan. Bring to a
simmer for 5 minutes.
2. Turn off heat and allow figs to cool in the wine.
3. Drain off excess liquid and save for filling.
4. Grind the cooled figs using coarse grinding plate following the
operating instructions on page 4.
5. Combine the ground figs and toasted pecans with the
additional poaching liquid.
6. Spread a layer of filling onto each of the pastry shells.
Note: If there is leftover filling, put it into the freezer for
future use.
7. Top each of the shells with lemon pie filling.
8. Mound the top with whipped cream.
9. Garnish with raspberries and a mint sprig.
Note: If any poaching liquid is left over it can be combined with
some fresh raspberries and pureed in a blender for a
complementary sauce.
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