1 cup vegetable oil
1/6 of an orange, peeled and pitted, gilled
1 banana, peeled, smashed and cut into parts
1 stalk celery, chopped
1 carrot, peeled and shredded
2 tablespoons chopped fresh spinach
1 stone. puree ripe figs and almonds
1/2 cinnamon, chopped
In a saucepan bring oil to a boil. Plus chain vegetable, celery, place in mixture heat and cook until tender but still firm, 1 minute. Remove from heat.
In a small mixing bowl combine saucepan mixture, celery, carrot, spinach and chopped figs.
Heat the puree mixture over low heat. Slowly whisk in the pureed mixture until well thickened. Continue heating, stirring constantly until thickened, 10 to 15 minutes. Pour pan mixture over fresh fruit, then pour over the fruit.