Roasted Figs With Vanilla Ice Cream And Honey Recipes

ROASTED FIGS WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 340 degrees F/170 degrees C.
• Chop the walnuts.
• Make a criss-cross cut on each fig, but not quite all the way through. They have to look like little flowers.
• Put the figs in a small glass baking dish.
• Divide the butter into halves and put them on top of the figs.
• Pour honey on each fig, then sprinkle cinnamon and the walnuts.
• Bake for 20 minutes.
• Serve the figs with vanilla ice cream and berry topping.

VANILLA BEAN-ROASTED FIGS WITH WILDFLOWER HONEY-VANILLA ICE CREAM

Steps:

• In a saucepan, combine the milk, cream, and 2 tablespoons of the sugar and bring to a simmer.
• Meanwhile, in a mixer or other metal bowl, whisk the egg yolks and the remaining 2 tablespoons sugar until thickened and lightened in color. Gradually whisk in one third of the warm milk mixture to temper the egg yolks. Return the mixture to the saucepan and stir over medium heat until the custard has thickened and coats the back of a wooden spoon. Pour the custard into a bowl set in an ice-water bath and stir in the honey to combine. Let the mixture cool to room temperature, then strain it into a container and refrigerate at least 5 hours, or overnight (for the creamiest texture).
• Freeze the cold custard in an ice-cream machine. Remove to a covered container and freeze for several hours, or until hardened.
• Preheat the oven to 400º F.
• Wash and dry the figs. Slice off and discard the tops. Make a small slit in the center of the top of each fig and insert a section of vanilla bean.
• Melt the butter over medium heat in an ovenproof skillet large enough for all the figs to stand in one layer. Stir in the sugar to dissolve. Stand the figs in the butter and add any remaining vanilla beans to the pan. Place the pan in the oven for 10 minutes to heat the figs. The figs can be served warm or at room temperature.
• Place a scoop or quenelle of ice cream into each of six bowls. Arrange 3 of the figs (still with the vanilla beans) around each scoop. Drizzle the syrup remaining in the pan around the plates. Serve immediately.

BAKED VANILLA AND HONEY FIGS

Steps:

• For the figs. Preheat the oven to 180C/350F/Gas Mark 4. Wash and dry the figs, cut the stem off and then mark with a cross, cutting about half way through the figs.
• Using a coarse grater zest 1/2 the orange. Put the orange peel in a small saucepan, along with the honey and vanilla bean paste. Heat on a low heat until the honey begins to bubble.
• Add the figs to the honey mixture. Baste the honey over the figs. Cook for 2 minutes.
• Put the figs into an oven-proof dish, pour over the honey syrup. Bake for 5 minutes, then baste in the syrup, bake for another 5 minutes. Remove from the oven and leave to cool in the dish.
• For the yoghurt. Mix the yoghurt with the vanilla bean paste and sweeten with 2 tsp of sugar (or to taste).
• When the figs are cool enough to handle, place into two small ramekins, pouring over most of the syrup (saving some to garnish). Add the yoghurt and drizzle the syrup over the top. Chill for 15 minutes and serve.

ROASTED FIGS WITH VANILLA ICE CREAM AND HONEY

Steps:

• Heat broiler. Place figs, cut side up, on a cookie sheet. Sprinkle the sugar over the figs and dot with butter. Place figs under the broiler as close to the flame as possible and cook until they begin to brown around the edges, about 2 minutes. Place 2 fig halves on each of 4 plates, along with a scoop of ice cream. Drizzle 1/2 tablespoon honey over each scoop of ice cream and sprinkle figs with pepper, if desired. Garnish with mint sprigs.