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.
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
How to Make It
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.
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: Unfortunately, 425 degrees is above the smoking point for olive oil. After seven minutes in the oven all this recipe resulted in was my kitchen going up in smoke. What the fig was this chef thinking?
DO NOT ATTEMPT.