Roasted figs with vanilla
I’ve always had kind of love-hate relationship with figs.
It was the sweet and delicate fig jam that converted me into a fois gras lover. Then again, most of my attempts to try tasting wholesome figs were far from charming.
However, given that life has been in particular generous with figs these days and they feature quite everywhere, I thought of giving figs another tasting chance.
After getting full bag of figs, I’ve trying to make couple of savory dishes (that were barely mildly successful) I’ve turned to the desserts. There was one recipe that caught my attention while browsing through the French Laundry Cookbook: simple vanilla – bean roasted figs served with wildflower honey – vanilla ice cream. I loved the simplicity of the dish and that it barely takes 15 minutes to get it done (minus the ice cream).
The result, were very soft and melting figs blending impeccably with creamy ice cream. While, I did not make the ice cream according to the recipe and just used my own vanilla ice cream (or you can buy some), but it was the combination of the both that really made the dish. While I’ve tasted the pure figs and they were quite nice, but in the end were desperately calling for some extra kick that the ice cream brings.
- 4 black mission figs
- 40 grams butter
- 1 vanilla bean, cut into 4 pieces
- ½ teaspoon sugar
- 4 dollops vanilla ice cream
- Heat the oven to 200°C (400°F).
- Slice of the top of the figs and discard, then make an X incision into each fig (see photo) and place a piece of vanilla bean.
- Met the butter over medium heat in a baking dish then stir in the sugar to dissolve.
- Place the figs in the dish (it should be large enough for the figs to stand in one layer, otherwise they won’t roast properly) and bake in the oven for 10 minutes.
- Serve the figs hot with a dollop of ice cream on top.