8 Stewed California dried figs
2 c Milk
1 tb Instant coffee
1 pk Vanilla pudding
1/2 c Chopped nuts
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1 c Heavy cream
2 ts Instant coffee
1 tb Hot water
1 ts Vanilla
1/2 c Confectioners' sugar
With scissors, snip stems off figs, then cut into tiny pieces. Place figs
and milk in saucepan with first measure of instant coffee and vanilla
pudding. Stir over low heat until pudding thickens. Add chopped nuts.
Chill and place in dessert glasses. Just before serving, whip cream until
almost stiff. Dissolve coffee in hot water. Cool and add to cream with
vanilla and sugar. Fold in gently but thoroughly. Serve on top of very
cold pudding.
Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
