Figs & Blueberries in Citrus Juice*

1-1/2 C orange juice, freshly squeezed
1 C grapefruit juice, freshly squeezed
3 T lemon juice, freshly squeezed
2 tsp fresh ginger, finely shredded
2 T honey
1 T rum
16 to 20 ripe black figs
3 T blueberries
1 banana
8 mint leaves for garnish

Mix the 3 citrus juices in a stainless steel or Teflon saucepot. Add ginger, honey, and rum, and bring to a boil. Meanwhile, prick each fig with a fork in a few places. Peel the banana and cut into slices (1/4- inch thick). Plunge the fruits gently in the boiling juices. Turn off the heat, cover, and let cool in juice.

Refrigerate for 1 hour. By the end of the chilling time, the blueberries will have released a very attractive reddish color into the citrus broth. Serve in shallow, rimmed soup plates and decorate with fresh mint leaves.