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Honey-Roasted Figs with Almond Praline Ice Cream

Used with permission from the new cookbook Meals for Every Occasion by Ricardo Larrivee

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Honey-Roasted Figs with Almond Praline Ice Cream. Serves 8 Ice cream 1/2 cup (125 mL) slivered almonds 1/4 cup (60 mL) honey 2 cups (500 mL) firmly frozen vanilla ice cream 2 Tbsp (30 mL) almond butter Roasted figs 8 large fresh figs 8 sprigs fresh thyme 1/2 cup (125 mL) honey

• Preparation 15 minutes
• Cooking 25 minutes
• Freezing 2 hours 15 minutes
• Line a baking sheet with parchment paper
• ICE CREAM In a preheated skillet, cook the almonds and honey over medium heat, stirring constantly until the honey caramelizes and darkens slightly. Pour onto the cookie sheet, spreading the mixture in a thin layer. Transfer the cookie sheet to the freezer until the praline hardens, 15 to 30 minutes. Break the praline into pieces and set aside on parchment paper, including 8 small shards for garnishing
• In a food processor, pulse the ice cream and almond butter until mixed. Add the praline pieces and pulse briefly until the almonds are finely chopped. This step must be done quickly. Transfer to an airtight container. Freeze until firm, about 2 hours
• ROASTED FIGS With the rack in the middle position, preheat the oven to 350°F (180°C)
• Using a knife, cut a cross in the stem end of each fig. Stand the figs in an 8-inch (20 cm) square Pyrex dish. Add the thyme sprigs and drizzle the figs with honey. Roast until the figs swell and partially open like a flower, about 20 minutes. Baste the figs with the cooking juices several times while roasting
• Serve each diner 1 fig and 1 scoop of ice cream. Drizzle with honey and garnish with a praline shard and thyme leaves

I first tried this sublime dessert in an Italian restaurant. I was blown away by its simplicity—I never would have thought you could make such a delicious dish with simple roasted figs and a bit of honey. Ever since, I’ve been dabbling at being Italian, as proven by the fig tree growing in my garden. Every fall, the tree gets moved to my wine cellar for the winter. This year, it yielded about 20 figs.

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