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Roasted Figs & Cardamom

Yield: 4
Author: Shayma Saadat

Ingredients

  • 16 figs
  • 2 cups dry red wine
  • 4 + 8 cardamom pods
  • 1/4 cup sugar
  • 4 scoops vanilla ice cream
  • handful of slivered pistachios unsalted

Instructions

  • Roasted Figs: Pre-heat oven to 425 F. 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.
  • Cardamom Red-Wine Reduction: Remove the seeds from 4 cardamom pods and with a mortar and pestle, crush to a powder. Set aside.
  • 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.
  • Remove the cardamom pods. If the escaped seeds bother you, you could sieve the reduction. I just left them in.
  • Assemble: 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 slivered pistachios and cardamom powder.