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Active Time
25 min
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Total Time
7 hr (includes making ice cream and syrup)
Ingredients
Makes 12 servings (as part of tapas buffet)
Special Equipment
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Put figs in a 3-quart shallow glass or ceramic baking dish. Bring wine with sugar and zests to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then pour over figs (figs will not be covered by liquid). Bake figs, uncovered, stirring occasionally, until figs have absorbed about two thirds of liquid and are very tender but still hold their shape, 50 to 60 minutes.
Step 3
Put a sheet of parchment directly on figs, pressing them into liquid, then let stand at room temperature 1 hour.
Step 4
Serve figs with a bit of their juices and small scoops of ice cream, all drizzled with Sherry vinegar syrup.
Step 5
无花果可以提前1周和冷冻,淹没了. Bring to room temperature before serving.
无花果可以提前1周和冷冻,淹没了. Bring to room temperature before serving.
Leave a Review
Reviews (3)
Back to TopThis was disappointing, and I'm glad I tested it before serving it at a Spanish dinner party. It was surprisingly challenging to find Mission figs, and I settled on those from Sunmaid. They didn't start out soft, and an hour in the oven per the recipe made no difference - the figs were dense and chewy. The accompanying ice cream was similarly dense, and, other than a faint cheese character, had no distinguishing flavor elements. The Sherry Vinegar Sauce's vinegar tang was not offset by the sugar, and so remained too tangy, even against the sweetness of the other components. Forget the vinegar, just drizzle some Pedro Ximenez over it. Guess I'll just do flan...
jdanby
Napa, CA
2/21/2009
A friend made these for a dinner party and they were divine. Even had them cold the next day for brunch and they were still delicious.
jlfried
Downingtown, PA
2/17/2008
Nice compliment to the Mahon ice cream.
Anonymous
Chicago, IL
2/27/2005
