Grilled Fig and Orange Blossom Sundaes

Name: Grilled Fig and Orange Blossom Sundaes
Prep time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 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

Figs Memorial Day Labor Day 4th of July Grilling BBQ Dessert Dinner Party Ice Cream Dairy Fruit Pistachio Nuts Honey Summer Comfort Food Easy Ice Cream Sundae

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6 servings Easy

Total: 25 mins

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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

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Nutritional Information

Calories426
Fat17.85g
Saturated fat9.39g
Trans fat
Carbs63.37g
Fiber3.91g
Sugar56.56g
Protein6.64g
Cholesterol58.08mg
Sodium107.36mg
Nutritional Analysis per serving (6 servings) Powered by

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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.

Get more grilled fruit recipes, and more grilled dessert too.

by Leah Koenig

Instructions

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.
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.
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.
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.

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Michael Cecconi is the former mixologist at New York’s Back Forty; he's currently the head bartender at San Francisco's Two Sisters Bar and Books, and teaches at the Institute of Culinary Education. Here he shares a quick summertime drink idea, called a Scotch Blossom: 2 ounces of Scotch, 1 ounce of honey simple syrup, 1 ounce of lime juice, 4 to 8 mint leaves, and ice. Shake vigorously, add soda water, and enjoy.