Picandou Honey-Fig breaded with gingerbread and dried fruit salad

Preparation steps

1. Wash the orange and lemon. Slice the lemon, and zest and juice the orange.
2. Put the sugar and red wine in a saucepan and boil for about 5 minutes.
3. Add water, orange juice and zest, lemon slices, spices, and dried fruits.
4. Cook over low heat for about 5 minutes. Cover the saucepan and remove from heat.
5. ⏲️ Let the fruits soak in the liquid in the refrigerator overnight.
6. Bake the gingerbread for 15 minutes at 150°C.
7. Let it cool and then blend it into a powder.
8. Coat the Picandou Honey-Fig with the gingerbread powder and heat them in the oven for about 2 minutes at 150°C.
9. Meanwhile, arrange the fruits and cooking juice on plates.
10. Place the warm Picandou Honey-Fig on top and garnish with almonds and a few mint leaves.

😉 Tip: You can vary the dried fruits according to your preferences. For example, use mango, pineapple, and rum for a Creole touch.