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Source: Food and Wine Quick from Scratch

Honey-Baked Figs with Ice Cream
Use purplish-black Mission figs, green-skinned Calimyrnas, or both for this great-tasting dessert. Give the figs a gentle squeeze to check for ripeness; they should be quite soft.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 11 minutes
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12 figs, fresh
1 1/2 teaspoons olive oil
4 teaspoons honey
2 tablespoons butter, cold, cut into 12 pieces
2 tablespoons water
1 pint vanilla ice cream




Heat the oven to 425 degrees. Cut the stems off the figs. Rub the oil over the figs and put them in a baking pan, stem-side up. Cut a cross in the top of each fig, cutting almost to the bottom.

Drizzle the honey over the figs. Top each one with a piece of the butter. Bake the figs until they open up like flowers, 8 to 10 minutes. Remove the pan from the oven.

Put the figs on plates, add the water to the pan, return the pan to the oven for 1 minute, and then stir to make a sauce. Drizzle the sauce over the warm figs and serve with a scoop of vanilla ice cream on the side.


Variation: Sprinkle one-half cup chopped walnuts or pistachios over the figs after the first seven minutes of cooking.


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Source: Food and Wine Quick from Scratch
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Top the granita with a hefty portion of whipped cream; you’ll need the mild sweetness of the cream to balance the strong espresso.
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Source: Food and Wine Quick from Scratch
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In this recipe, we serve the zabaglione hot when it’s just made, but if you want to prepare the dish ahead of time, you can mix the zabaglione with whipped cream and refrigerate it.
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