For me, ice cream exists for the purpose of melting over warm desserts to create a contrasting coating of sticky sweetness. I know it’s a good dessert when I’m scraping my spoon against the plate to save every last bit of that drippy puddle.
My most memorable dessert in Paris was actually not from a 3 Michelin Star restaurant. Rather, it was a rustic dish of plump, caramelized figs with a scoop of housemade ice cream served at a neighbourhood bristo.
I still dream about how my spoon broke through the juicy figs and swirled around the lightly melted ice cream that tempered the piping hot fruit.
Mmm… so I tried to replicate figues rôtie au miel at home and it wasn’t difficult at all. If you have a toaster oven, some honey, and some fresh figs, you’re good to go.
- Preheat the broiler
- Set figs on some aluminum foil
- Coat the figs with honey
- Broil until the figs start to crack (approx 15 minutes)
- Drizzle on more honey and broil until deeply caramelized (approx 10 minutes)
- Serve on ice cream. Dress with the fig-syrup and some warm, toasted pecans