Roasted Figs with Red Wine-Fig Sauce

1. 1

   Preheat the oven to 450.

2. 2

   Stand 16 of the figs upright in a shallow baking dish.

3. 3

   Using a small knife, make a cross in each one and lightly press to open the incisions slightly.

4. 4

   Brush the tops of the figs with the melted butter and sprinkle with 1 tablespoon of the sugar.

5. 5

   Bake in the upper third of the oven for about 25 minutes, or until the figs are tender and glazed on top.

6. 6

   Meanwhile, coarsely chop the remaining 4 figs.

7. 7

   Transfer to a mini food processor and puree.

8. 8

   In a medium saucepan, combine the red wine with the remaining 1/4 cup of sugar, the mint sprigs and cinnamon stick and boil over high heat until reduced by half, about 5 minutes.

9. 9

   Discard the mint and cinnamon stick and stir in the fig puree.

10. 10

    Spoon the sauce on small plates.

11. 11

    Set 4 figs on each plate, sprinkle with allspice, add a scoop of ice cream and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.