Recipe by Cooking Light June 1997

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Yield:
6 servings
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Ingredients

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Directions

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  • Combine first 11 ingredients in a medium saucepan. Stir well; bring to a boil over medium heat. Reduce heat; simmer 30 minutes. Strain brandy mixture through a sieve into a bowl, and discard solids. Return brandy mixture to pan. Add figs; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until figs are soft. Remove figs from pan, reserving brandy mixture. Let figs cool slightly; cut each fig in half.

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  • Arrange 5 fig halves on each of 6 dessert dishes; drizzle 1 1/2 tablespoons brandy syrup over figs. Top each serving with 2 tablespoons ice cream. Garnish with lemon zest, if desired.

  • Note: This can be made a day ahead; cover and chill, and bring back to room temperature and serve.

Nutrition Facts

280 calories; calories from fat 5%; fat 1.6g; saturated fat 0.8g; mono fat 0.4g; poly fat 0.3g; protein 2.6g; carbohydrates 70.9g; fiber 6.5g; cholesterol 4mg; iron 1.2mg; sodium 54mg; calcium 104mg.
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