Active Time
15 MIN
Total Time
40 MIN
Yield
Serves : 4

A stay on the Prosperité always includes a dinner off the barge. One of the regular excursions is to the Michelin one-star restaurant Le Jardin des Remparts, where Roland Chanliaud offers ambitious food with a regional accent. This warm dessert with ice cream has been simplified (Chanliaud makes his own cinnamon ice cream and serves it with thin toasted slices of Burgundy's famous pain d'épices, a dense, spicy honey cake), but it does showcase Chanliaud's obsession with seasonal ingredients like fresh figs.    Beautiful Desserts  

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Make Ahead

The sauce can be refrigerated overnight. Reheat gently.

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