Fresh Figs in Beer Batter on Punch Sauce

Sauce:

Bring the juice, rum, red wine, cherry brandy as well as the spices to a boil once. Mix the arrowroot or starch flour with cold water and add together with the honey. Bring to a boil once over low heat.

Beer batter:

Mix flour, egg yolks and beer, add salt. Beat the egg whites until stiff and fold in. Cut the fresh figs into quarters. Dip the quarters one by one into the batter and bake in oil at 180 degrees until done.

Spread the hot punch sauce evenly on plates. Place 4 fig pieces on each, perhaps garnish with vanilla ice cream or possibly whipped cream.

As a vegetarian menu for 4 people with

Entrée: Cream of pumpkin soup

Main course: Potato sack with morel sauce and mixed vegetables.

Dessert: Fresh figs in beer batter on punch sauce **

Tip: Stock up on high-quality spices – it pays off!

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