Harvest Cup Recipe

Allow about 3 California dried figs for each serving. Cover figs with hot water, and let stand for 5 minutes. Drain. Reserve 1 whole fig for each cup. With scissors, snip off stems and cut figs into bite-size pieces. Arrange in your best dessert glasses with cooked and sweetened cranberries (canned or home-cooked), peeled apples cut into bits, and segments of canned or fresh grapefruit. Cover with plenty of sweetened cranberry juice. Sprinkle with confectioners' sugar to taste. Chill for at least one hour. Top with whole fig that has been dipped in honey mixed with a little water. Ideal first course for your holiday dinner. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias -----