Figs and Blueberries In Citrus Broth

• 1 1/2 cups fresh orange juice
• 1 cup fresh grapefruit juice
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon grated ginger
• 2 tablespoons honey
• 1 tablespoon rum
• 16 ripe black figs, pricked a few times with a fork
• 4 tablespoons fresh blueberries
• 1 banana, peeled and cut into 1/4-inch slices
• 8 fresh mint leaves

1. Combine the juices in a nonreactive saucepan.
2. Add the ginger, honey and rum and bring to a boil.
3. Gently place the figs, blueberries and banana in the liquid.
4. Cover, remove from heat and set aside to cool.
5. Refrigerate until cold.
6. Take the figs out of the liquid, cut them in half lengthwise and return them to the liquid.
7. Divide among 4 shallow rimmed soup plates, garnish with the mint leaves and serve.

orange juice, fresh grapefruit juice, lemon juice, grated ginger, honey, rum, black figs, fresh blueberries, banana, mint

Taken from cooking.nytimes.com/recipes/7835 (may not work)