Figs in chartreuse and turron

Higos al chartreuse con turrón


  • 12 lady’s neck figs.
  • 250 cl whipped cream.
  • 150 g sugar.
  • 1 dl of chartreuse.
  • 150 gr Alicante turrón, crumbled.


  • Whip the cream. Add the chartreuse and the sugar at the same time. Mix to obtain a homogeneous paste.
  • Peel the figs and cut them in half. Arrange on a dish. Pour the cream on top and sprinkle with the crumbled turrón. Decorate to taste.

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