Just a simple dessert of a warm fig and syrup sundae. For a more intense flavor in the syrup, don't strain out the cardamom pods. Place the finished syrup in a jar and refrigerate overnight. Any type of fig can be used, I prefer Brown Turkey, they're less sweet than Mission figs and are complimented by the syrup. —Pete
green cardamom pods
Figs (preferably Brown Turkey); cleaned and de-stemmed
Vanilla ice cream
In This Recipe
Lightly smash the cardamom pods with the flat side of a meat tenderizer. In a small saucepan over medium heat, add cardamom pods to 1 cup water. Bring to a boil, reduce heat and simmer until reduced by half. Strain the pods out of the water. Discard pods and return water to the pan. Over medium heat, stir sugar into the water and heat until bubbling.
Add green peppercorns and cook an additional minute or 2. The syrup should be bubbling. Reduce heat and maintain a simmer. Add the figs and stir to coat. Cover and braise the figs an additional 5 minutes until figs are warm and soft. Remove from heat and allow to sit for 5 minutes.
Place scoops of vanilla ice cream into serving bowls. Drizzle with warm syrup and peppercorns. Place 2 figs onto each serving. Enjoy.