Roasted Fig Sundaes Recipes

HONEY, BALSAMIC & ROSEMARY ROASTED FIGS

Steps:

• Preheat oven to 425 degrees F. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.
• Roast in preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs. Sprinkle baking sheet evenly with butter cubes.
• Return to oven, and roast at 425 degrees F until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.

HONEY ROASTED FIGS WITH CINNAMON RECIPE

Steps:

• Pre-heat the oven to 400ºF/200ºC
• Cut a cross in the top of each fig, ensuring that you don't go more than half way down the fig. Use your fingers to push the fig open like a flower (See note 2)
• Place the the figs in a baking dish and add around a teaspoon of butter to each fig.
• Drizzle over the honey ensuring some falls over and into each fig.
• Sprinkle over the cinnamon.
• Grate a little lemon zest over each fig.
• Sprinkle the pistachios around the figs.
• Roast for 7-10 minutes until the figs have softened and the butter has melted into the honey.
• Serve warm with your chosen creamy element.

ROASTED FIGS WITH FRESH RICOTTA

Steps:

• Preheat the oven to 400 degrees F.
• Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
• Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
• Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

ROASTED FIGS AND PROSCIUTTO

Steps:

• Preheat the oven to 425 degrees F.
• Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
• Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

GUINNESS SUNDAES

Steps:

• Bring one 15-ounce can Guinness or other stout beer and 1/2 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes. Whisk in 3 tablespoons diced cold butter. Drizzle the Guinness caramel over vanilla or butter pecan ice cream and serve with shortbread cookies.

FIGGY SUNDAES

Steps:

• Toast nuts over low heat in a small pan. Warm the chocolate hazelnut spread in the microwave on high until it has the consistency of hot fudge sauce, 40 seconds to 1 minute. In sundae cups or small bowls, layer ice cream with sliced cookies, toasted nuts, and chocolate hazelnut sauce. Garnish with a twist of whipped cream from a canister.