As those of you who subscribe to my blog know, I view desserts as my Achilles heel. This is a good dessert to have in your fall rotation if you are not a big dessert maker - an easy, no-fail, quite delicious fruit and ice cream combination. And please keep the poaching syrup - you can reduce it by half until it is syrupy and brush it on duck or pork before cooking, or use it in a fall cocktail in the place of simple syrup for some additional seasonal flavor.
12 figs
1 cup red wine (a Cabernet or a Zinfandel would be great)
1/2 orange
1/2 cinnamon stick
3 cloves
3 grains coriander
4 Tbsps brown sugar
Place all of the ingredients except the figs in a saucepan and bring to a boil, stirring occasionally to ensure that the brown sugar has melted and pressing down on the orange half to extract any juice.
As soon as the liquid has boiled, lower the heat and add the figs. Cook for 12 minutes, rotating the figs at the half way mark.
Remove from the heat and let the figs cool in the liquid before transfering them to a container.
I served this with a balsamic fig and mascarpone ice cream because I happened across it at the store and it seemed an appropriate combination but cinnamon ice cream or even plain old vanilla would be delicious as well.
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