- 20 purple figs (about 1 1/2 pounds), stems trimmed
- 2 tablespoons melted unsalted butter
- 1/4 cup plus 1 tablespoon sugar
- 1 cup dry red wine
- 2 mint sprigs
- 1 cinnamon stick, broken in half
- Ground allspice, for sprinkling
- Vanilla ice cream, for serving
How to make this recipe
Preheat the oven to 450°. Stand 16 of the figs upright in a shallow baking dish. Using a small knife, make a cross in each one and lightly press to open the incisions slightly. Brush the tops of the figs with the melted butter and sprinkle with 1 tablespoon of the sugar. Bake in the upper third of the oven for about 25 minutes, or until the figs are tender and glazed on top.
Meanwhile, coarsely chop the remaining 4 figs. Transfer to a mini food processor and puree. In a medium saucepan, combine the red wine with the remaining 1/4 cup of sugar, the mint sprigs and cinnamon stick and boil over high heat until reduced by half, about 5 minutes. Discard the mint and cinnamon stick and stir in the fig puree.
Spoon the sauce on small plates. Set 4 figs on each plate, sprinkle with allspice, add a scoop of ice cream and serve right away.
The sauce can be refrigerated overnight. Reheat gently.