Ice cream with fig compote topping
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | cup | dried figs |
| 1¼ | cup | red wine |
| 1¼ | cup | water |
| 1½ | cup | sugar |
| 1.00 | vanilla bean; split | |
| ¼ | teaspoon | cinnamon |
| 1.00 | pint | vanilla ice cream |
| ½ | cup | crumbled butter cookies |
Directions
Soak the figs in cold water until plumped. Combine wine, water, sugar, vanilla bean, and cinnamon. Bring to a gentle boil and add the figs.
Cook gently for 20 to 30 minutes until very tender. Remove vanilla bean (save for another use, if you wish). Scoop out ice cream into pretty shallow bowls and top with a spoonful of the warm compote.
Sprinkle with cookie crumbs. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2142 broadcast 08-05-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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