|
|
Search more than 300 recipes from Andrew Zimmern, plus local celebrities, chefs, and restaurants.
» E-NEWSLETTER
Twice a month, get sneak previews of the TC's newest restaurants, delicious recipes, cookbook reviews, and inside news on the local dining scene. SIGN UP NOW»
|
|
|
Roasted Figs with Chinese Honey and Port, Cumin Ice Cream
|
| Author: | Christina Kaelberer
|
Roasted Figs
1216 whole figs, stemmed and scored
2 sticks cinnamon
4 star anise
2 vanilla beans
4 T. butter
4 T. Chinese honey
1-1/3 c. port
Roast figs with spices, butter, and honey in sauce pan on stovetop. Add port to figs. Cover and simmer. Reduce until syrupy. Serves 4.
Sesame Seed Cookie
2 c. cream
1-1/4 c. butter
2-1/2 c. sugar
8 T. honey
1-1/2 c. flour
2-3/4 c. sesame seeds
1 c. brunoise candied ginger
Preheat oven to 300 degrees. Line baking sheet with parchment.
In saucepan on stovetop, combine cream, butter, sugar, and honey and cook over low heat until blond caramel forms. Add flour, sesame seeds, and ginger while pan's still on burner and cook 34 minutes more. Spread thinly onto baking sheet. Bake until lightly brown. Cut into 2x6-inch sticks while warm.
Cumin Ice Cream
2 liters vanilla ice cream
1/4 t. toasted cumin powder, or to taste
To serve, put figs with syrup into bowl, top with ice cream and more syrup, edge with a cookie. Serves 4.
|
|
|
|
|
© 2009 MSP Communications, Inc. All rights reserved