Brûléed Figs, Blackberry Compote, Tahitian Vanilla Ice Cream, Toasted Pistachio, Sea Salt, Extra Virgin Olive Oil Recipe
A decadent dessert featuring brûléed figs and vanilla ice cream.
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Ingredients
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Figs and Compote
Ice Cream and Toppings
Method
Preparing the Figs and Compote
Brûléed Figs
Cut the figs in half and place them cut side up on a baking sheet. Sprinkle brown sugar evenly over the figs. Using a kitchen torch, caramelize the sugar until it forms a golden crust. If a torch is not available, place the figs under a broiler for a few minutes, watching closely to avoid burning.
Blackberry Compote
In a saucepan, combine blackberries, granulated sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes until the blackberries break down and the mixture thickens. Remove from heat and let cool slightly.
Plating the Dessert
Assemble the Dish
On a serving plate, place a scoop of Tahitian vanilla ice cream. Arrange the brûléed figs around the ice cream and drizzle with warm blackberry compote. Sprinkle with toasted pistachios and a pinch of sea salt. Finish with a drizzle of extra virgin olive oil for added flavor.