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
Heat the oven to 425 degrees F. 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.
Sprinkle one-half cup chopped walnuts or pistachios over the figs after the first seven minutes of cooking.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
331 calories; 15g total fat; 45mg cholesterol; 55mg sodium; 50g carbohydrates; 5g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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