Baked Figs with No Churn Pistachio Ice-cream Serves 6

  • 9 Fresh Figs, cut in half lengthways
  • 1 tbsp Honey
  • 1 tbsp Soft Brown Sugar
  • 50ml Fruity Red Wine
  • 25ml LBV Port
  • 200g can sweetened condensed milk
  • 600ml double cream
  • 1 tsp vanilla extract
  • 100g unsalted pistachio kernels, roughly ground
  1. Make the Ice cream the day before you want to serve.
  2. Place condensed Milk & cream into large bowl & whisk with hand heldmixer until stiff and thickened.
  3. Gently fold in the pistachios.
  4. Pour into a freezer-proof container and pop into the freezer.
  5. Over night is great but it will need at least 6 – 8 hours to freeze.
  6. Pre-heat your oven to 180 degrees C.
  7. Lay the figs in a small ovenproof dish; cut side up. Drizzle over honey,wine, and port. Sprinkle over the sugar.
  8. Bake in the pre-heated oven for 15 – 20 minutes. Remove from theoven and gently mix to coat in the syrupy wine juices.
  9. Serve figs either hot or cold with a scoop of pistachio ice cream.