Ice Cream with Figs Poached in Port and Star Anise
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 cup sugar
- 2 cups water
- 1 vanilla bean, split lengthwise
- 2 whole star anise*
- 1 750-ml bottle tawny port
- 16 dried calimyrna figs, stemmed, each cut into 8 wedges
- 8 4x1/2-inch strips lemon peel (yellow part only; from 2 lemons), removed with vegetable peeler
- 3 pints vanilla ice cream
- Carbohydrate 120 g(40%)
- Cholesterol 44 mg(15%)
- Fat 13 g(20%)
- Fiber 15 g(61%)
- Protein 14 g(28%)
- Saturated Fat 7 g(35%)
- Sodium 227 mg(9%)
- Calories 738
Preparation Combine first 7 ingredients in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat and simmer until figs soften, stirring occasionally, about 15 minutes. Using slotted spoon, transfer figs to bowl. Increase heat to high and boil poaching liquid until syrupy and reduced to 1 1/3 cups, about 20 minutes. Pour syrup over figs in bowl. Cool. Refrigerate until cold, at least 2 hours. (Can be made 4 days ahead. Cover and keep refrigerated.) Scoop ice cream into dessert goblets. Remove star anise and vanilla bean from fig mixture. Spoon figs and syrup over ice cream and serve. Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
Preparation Combine first 7 ingredients in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat and simmer until figs soften, stirring occasionally, about 15 minutes. Using slotted spoon, transfer figs to bowl. Increase heat to high and boil poaching liquid until syrupy and reduced to 1 1/3 cups, about 20 minutes. Pour syrup over figs in bowl. Cool. Refrigerate until cold, at least 2 hours. (Can be made 4 days ahead. Cover and keep refrigerated.) Scoop ice cream into dessert goblets. Remove star anise and vanilla bean from fig mixture. Spoon figs and syrup over ice cream and serve. Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
