24 fresh figs
2 cups (400 ml) of concentrated passionfruit juice
1 cup (200 ml) of water
Additive to taste
24 fresh figs
2 cups (400 ml) of concentrated passionfruit juice
1 cup (200 ml) of water
Additive to taste
Remove the skins and stems from the figs
Lining a small pudding mold, slightly greased, with a layer of whole fruit
Place a second layer pressed tightly so that there are no gaps between the fruits
Repeat the operation until all the figs are used up
Cover the mold with plastic wrap and refrigerate for 3 hours
While this is happening, prepare the sauce by mixing the juice, water, and additive
Boil until thickened
Dismantle the dessert and serve with chilled sauce
