Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition

Recipe

Grilled Fig and Orange Blossom Sundaes

Grilled Fig and Orange Blossom Sundaes

Sign up to save this recipe to your profile
6 servings Easy
(0)
Total:
PREVIOUS: Grilled Lime Pound Cake with Raspberry-Kirsch... NEXT: Orange Blossom

Ingredients (6)

  • 1/3 cup honey
  • 1 tablespoon water
  • 2 teaspoons orange blossom water
  • 9 medium fresh figs, stems trimmed and halved lengthwise
  • 1 to 2 quarts vanilla ice cream (or your flavor of choice)
  • 1/3 cup roasted, salted pistachios, coarsely chopped

Summary

This Middle Eastern–inspired ice cream sundae is a cool way to end a meal of grilled kebabs on a hot summer night, but instead of chocolate sauce and caramel, try topping your ice cream with grilled fresh figs. Just brush them with a mixture of honey and fragrant orange blossom water and grill until caramelized. Arrange over scoops of ice cream and sprinkle with toasted pistachios and a drizzle of additional honey for a fresh take on a classic treat.

Special equipment: You will need a pastry brush for this recipe.

What to buy: Orange blossom water is available at many Middle Eastern and ethnic food shops, and also online.

Instructions

  1. 1Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, whisk the honey, water, and orange blossom water in a small bowl until combined; set aside.
  2. 2When the grill is ready, place the figs on a baking sheet and brush both sides with the honey mixture; reserve the remaining mixture for drizzling over the sundaes. Place the figs on the grill cut-side down (reserve the baking sheet). Cover the grill and cook until grill marks appear on the bottom, about 2 minutes.
  3. 3Using a flat metal spatula, flip the figs, cover the grill, and cook until grill marks appear on the second side and the figs begin to soften, about 1 to 2 minutes more. Remove the figs to the reserved baking sheet.
  4. 4To serve, scoop the desired amount of ice cream into 6 bowls. Divide the figs among the bowls, sprinkle with the pistachios, and drizzle with the remaining honey mixture. Serve immediately.
Load Comments