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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
- * Note: Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
- 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.
- 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.)
- Scoop ice cream into dessert goblets. Remove star anise and vanilla bean from fig mix. Spoon figs and syrup over ice cream and serve.
- This recipe yields 8 servings.
- Comments: Here"s a super-sophisticated yet easy-to-make topping for ice cream. Serve shortbread cookies alongside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 98 | 32% |
| Total Fat 10.89g | 14% |
| Saturated Fat 6.72g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 82mg | 3% |
| Potassium 198mg | 6% |
| Total Carbs 48.36g | 13% |
| Dietary Fiber 0.7g | 2% |
| Sugars 45.99g | 31% |
| Protein 3.47g | 6% |
