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Author Notes: We just brought home a large crate of figs this weekend as well as a pint of organic vanilla ice cream. In my humble opinion, figs should be prepared in a way which doesn't mask their shape and fresh tenderness. This dish brings together three of my favourite things- figs, red wine and cardamom. The succulent sweetness of the figs swimming in a pool of milky, creamy whiteness, lacqeured with red wine reduction is all you need for a meal sometimes. Skip the main course, go straight for dessert. (Note: use a medium-bodied dry red so it can soak up the flavour of the cardamom pods). —shayma
- 16 figs
- 2 cups dry red wine
- 4 + 8 cardamom pods
- 1/4 cup sugar
- vanilla ice cream
- slivered pistachios (unsalted)
- Pre-heat oven to 425 F.
- Make a 1/2 inch cross at the tip of each fig, place in the oven on a baking tray. Bake for 20 minutes. By the time they are ready, you will see some juices bubbling at the base of the figs.
- Remove the seeds from 4 cardamom pods and with a mortar and pestle, crush to a powder. Set aside.
- Prepare the red wine reduction. In a small saucepan, add the wine, 8 pods of cardamom (make sure the tips of the pods are slightly open) and sugar. Set on medium heat and reduce (approximately 10 minutes) till thick and syrupy.
- Remove the cardamom pods. If the escaped seeds bother you, you could sieve the reduction. I just left them in.
- Place 1 scoop of vanilla ice cream in a bowl, arrange 4 figs atop the ice cream, drizzle with the red wine reduction and sprinkle with sliced pistachios and cardamom powder.