2 Serves
81 Mins
Prepare the fresh figs by washing them thoroughly and slicing them into quarters using a chefs knife on a cutting board.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
47 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
299 mg / 4,700 mgSodium
1167 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
4 g / 28 gSugar
20 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
40 mgNet Carbs
21 gAlcohol
0 g
In a saucepan, heat a small amount of olive oil over medium heat on the stove.
Add the sliced fresh figs to the saucepan and sauté gently until they begin to soften and release their juices.
Pour in the black tea and bring the mixture to a gentle simmer, allowing the flavors to meld together.
Season the infusion with a pinch of salt and pepper to balance the sweetness, then serve hot in a mug.
9
g47
g11
g
