The fig season is just about upon us, and here's the most delicious, grown up dessert ! This is not a dessert to skimp on, the best quality ingredients will produce the best results.
Equally, if you're not inclined to make your own ice-cream, think twice before using shop bought. Home-made ice-cream is simple to make and usually vastly superior!
Ingredients
100 ml whiskey (blended or single malt, preferably not too "peaty")
140 ml full fat milk
285 ml double cream
6 medium egg yolks
50 g clear runny honey
12 fresh figs, halved
425 g demerara sugar
two small cinnamon sticks
750 ml port
Begin by heating a heavy bottomed saucepan and add 3/4 of the whiskey. Flame the whiskey as it warms to burn off the alcohol. As the flames die down add the milk and cream.
Whilst the above is coming to the boil, whisk the egg yolks and the honey together in a food mixer until they have doubled in volume and become light and airy.
Remove the milk and cream of the heat and pour half into the egg yolks. Whisk quickly until combined and then set aside. Place the remaining milk and cream back on the heat and as it reaches the boil, turn down the heat and add the egg mixture. Now whisk well for at least 1 minute.
Pour the mix into a larger bowl to help reduce the temperature and add the remaining whiskey, stirring well. Cover with cling film and chill in the fridge (the bowl not you!)
Once thoroughly cool, place the mixture into an ice-cream machine and follow manufacturers instructions. (Usually it will take 30 - 40 minutes to produce the ice-cream). Alternatively, pour the mix into a freezer-proof container, place in the freezer, removing and beating every 20 minutes until set.
Now to bake the figs! Pre-heat your oven to 170 C. Halve each of the figs, through the stalk. Place cut side up into a baking dish and sprinkle evenly with the sugar and port. Add the cinnamon sticks.
Place the baking dish in the oven and bake for 30 - 35 minutes, or until the figs are delightfully gooey and the port has formed into a good thick syrup.
Remove the cinnamon sticks and serve with the syrup and the fantastic whiskey and honey ice-cream. I can assure you there will be no leftovers!
Comments