by shayma
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Photo by shayma
shayma's Notes:
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16
figs
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2 cups
dry red wine
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4
+ 8 cardamom pods
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1/4 cup
sugar
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vanilla ice cream
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slivered pistachios (unsalted)
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Pre-heat oven to 425 F.
Ask the hotline about this step!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.
Ask the hotline about this step!Remove the seeds from 4 cardamom pods and with a mortar and pestle, crush to a powder. Set aside.
Ask the hotline about this step!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.
Ask the hotline about this step!Remove the cardamom pods. If the escaped seeds bother you, you could sieve the reduction. I just left them in.
Ask the hotline about this step!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.
Ask the hotline about this step!many thanks. so sorry for the delayed response. i have sent a message to your inbox - here it is again in case you dont see it. i use a montepulciano d'abruzzo, 'riparosso, Illuminati' 2006 (it is the recipient of a Gambero Rosso award). i am sure this will pair rather beautifully with your christmas cookies, i am sure.
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
This is gorgeous. I have never baked figs before, but the combination of cardamom -- such an exquisite spice -- with the wine and fruit seems wonderful. What kind of wine (vintner, too, as wines of the same variety can differ so much from one to the other) do you use? I'm planning a dinner party for next week, and this dessert seems absolutely perfect with the traditional Christmas cookies that I plan to serve at the end of the meal!! Thanks in advance. ;o)