Hugh Hamilton Wines Dinner Party: Dessert

Burnt Fig and Muscat Ice-cream

INGREDIENTS

Burnt Fig Syrup


4 figs, peeled and sliced
1 tbsp raw caster sugar
1/2 cup caster sugar
3/4 cup water
juice of 1 lemon, strained
1 tsp white wine vinegar
1 tsp vanilla essence
1 tsp sunflower oil
METHOD

Toss the sliced figs in the raw caster sugar.
Gently heat the oil in a frypan and add the figs.  Fry on a medium heat for about 5 minutes until the figs are caramelised and reach a mush like consistency.  
Meanwhile, put the water, caster sugar, lemon juice, white wine vinegar and vanilla essence in a saucepan and heat gently until the sugar is dissolved.  Add the fig mush and simmer for 5 minutes.  
Allow syrup to cool, strain into a jar and refrigerate until cold.
TO SERVE

Simply purchase a rich Vanilla Icecream, soften slightly and fold in the Fig syrup
Pop in the freezer to firm for an hour and then serve with a drizzle of ‘The Ruffian’ Liqueur Muscat


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