As an ode to the South, I’ve created this dessert made with sweet grits. On this bed of sweet grits sits the most delicious and aromatic batch of figs infused with Pernod Classic and tangerines. It’s the right combination of fruity sweetness and floral flavors to accompany something as delicious of the texture of grits. It’s best to start with dried figs than fresh figs for this particular recipe because they will act like a sponge and absorb the flavors in the tangerine and the versatile star anise and herbs of the Pernod Classic. It’s infusion at its best! It’s infusion at its best! Here are some of my kitchen tips that you might find useful when preparing this dessert;
You can use any type of dried figs, dark, golden, they will all work well in this combination, just make sure they’re dry. I like the taste of tangerine juice versus regular orange juice here but if it’s difficult to find you can substitute orange juice. I’ve also served these figs as is without grits. It makes a tasty addition to a cheese tray and can be served warm or cold.
For the grits yields: 2 servings ingredients 2 cups milk 1 tablespoon butter 1/2 teaspoon tangerine/orange zest 2 tablespoons sugar ¼ teaspoon sea salt 1 cup grits For the caramelized figs yields: 2 servings ingredients 12 dried figs, sliced lengthwise in half ½ cup tangerine/orange juice 1 cup water 3 tablespoons Pernod Classic Disclaimer: This post was sponsored by Pernod Classic. All opinions expressed are solely my own.
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