Honey-Baked Figs with Ice Cream

recipe
Use purplish-black Mission figs, green-skinned Calimyrnas, or both for this great-tasting dessert. Give the figs a gentle squeeze to check for ripeness; they should be quite soft.

Yield:

4

Recipe from


Ingredients

12 fresh figs
1 1/2 teaspoons olive oil
4 teaspoons honey
2 tablespoons cold butter, cut into 12 pieces
2 tablespoons water
1 pint vanilla ice cream

Preparation

1. Heat the oven to 425°. Cut the stems off the figs. Rub the oil over the figs and put them in a baking pan, stem-side up. Cut a cross in the top of each fig, cutting almost to the bottom.

2. Drizzle the honey over the figs. Top each one with a piece of the butter. Bake the figs until they open up like flowers, 8 to 10 minutes. Remove the pan from the oven.

3. Put the figs on plates, add the water to the pan, return the pan to the oven for 1 minute, and then stir to make a sauce. Drizzle the sauce over the warm figs and serve with a scoop of vanilla ice cream on the side.

Variations: Sprinkle one-half cup chopped walnuts or pistachios over the figs after the first seven minutes of cooking.

Note:

Quick From Scratch Italian

January 1998
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