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Receta Ice Cream With Figs Poached In Port And Star Anise
by Global Cookbook

Ice Cream With Figs Poached In Port And Star Anise
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Ingredientes

  • 1 bot tawny Port - (750 ml)
  • 2 c. water
  • 16 x dry Calimyrna figs stemmed, each cut into 8 wedges
  • 1 c. sugar
  • 2 whl star anise see * Note
  • 1 x vanilla bean split lengthwise
  • 8 x strips lemon peel, 4" by 1/2" ea removed with vegetable peeler from 2 lemons (yellow part only)
  • 3 pt vanilla ice cream

Direcciones

  1. Note: Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
  2. Combine first 7 ingredients in heavy large saucepan. Bring to boil over high heat, stirring till sugar dissolves. Reduce heat and simmer till figs soften, stirring occasionally, about 15 min.
  3. Using slotted spoon, transfer figs to bowl. Increase heat to high and boil poaching liquid till syrupy and reduced to 1 1/3 c., about 20 min. Pour syrup over figs in bowl. Cold. Chill till cool, at least 2 hrs. (Can be made 4 days ahead. Cover and keep refrigerated.)
  4. Scoop ice cream into dessert goblets. Remove star anise and vanilla bean from fig mix. Spoon figs and syrup over ice cream and serve.
  5. This recipe yields 8 servings.
  6. Comments: Here"s a super-sophisticated yet easy-to-make topping for ice cream. Serve shortbread cookies alongside.