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20 purple figs (about 1 1/2 pounds), stems trimmed
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2 tablespoons melted unsalted butter
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1/4 cup plus 1 tablespoon sugar
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1 cup dry red wine
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2 mint sprigs
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1 cinnamon stick, broken in half
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Ground allspice, for sprinkling
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Vanilla ice cream, for serving
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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.
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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.
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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.
