Fig Port Wine PUdding Dessert
This comes from a 1957 newspaper clipping.
Use low fat whipped topping in place of whipped cream with powdered sugar for a lighter dessert.
- 1 1/2 cups dried figs
- 1/4 cup white Port wine
- 1/4 teaspoon salt
- 8 coconut macaroons, crumbled
- 2 cups whipping cream
- 3 tablespoons powdered sugar
- whipped cream and fig slices for topping, if desired
Clip stems from figs; slice into lengthwise strips. Pour wine over figs and let stand for an hour. Stir in salt and crumbled macaroons. Beat cream to stiff peaks; beat in powdered sugar. Stir into fig mixture and spoon into serving dishes. Chill thoroughly before serving. Garnish with more whipped cream and figs, if desired. Serves 6 to 8.