Figs are in season. Apparently I've been telling everyone this, but its making me stupidly happy. There's something wonderful about a sudden glut of a fruit of vegetable at certain times of year (and I'm probably still sore about the ban on Alphonso mangoes earlier). Right now everywhere is selling figs, and selling them cheaply. 4 for £1 at Sainsbury's last time I checked.
The little purple parcels are one of my all-time favourite fruits, but they're normally so expensive and rare that I eat them exclusively whole, as a stand-alone item. I can't even bring myself to use them fresh, cut up in an elaborate salad or as a topping for something sweet, let alone throw them into a recipe in which they'll be completely mutilated with no idea whether or not the resulting concoction has been worth it.
Good thing its fig season:D
For this recipe I've used cashew butter to add texture and creaminess. As the flavour of cashews is quite mild, this really allows the fig flavour to shine through. I've only used a little syrup to caramelise the fruit, which gives just a very subtle sweetness - this means it pairs very nicely with maple roasted almonds and a dash of extra syrup on top!
Caramelised Fig Ice-Cream
Cook Time: 3-4 hrs
Ingredients (Serves 2-3)
- 1 ripe banana
- 2 figs
- 1 tsp vegan butter-type spread
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp vanilla extract
- 2 tbsp cashew butter
- Dash of salt
- Extra maple and maple-roasted pecans for topping (optional)
1. Slice banana and fig into small pieces.
2. Heat butter in a skillet and mix together maple, lemon juice and water in a small bowl. Once hot, add fruit, and saute for a minute before adding the maple mixture. Cook until the fruit has broken down and created a thick lumpy jam-like mixture.
3. Transfer to a bowl. Let cool slightly, then freeze for around 2 hours. Mine slipped easily out of the bowl after this amount of time - any longer and you may need to wait for it to defrost before blending. (Alternatively, you could try freezing the mixture in an ice-cube tray and just pop the cubes out.)
4. Transfer to blender along with cashew butter, vanilla extract, and salt. Blend, taste, and add more salt if required.
5. Transfer to a container, and freeze for at least another hour before serving.For Maple-Roasted Pecan topping:
1. Pre-heat oven to 175C.
2. Coarsely chop pecans and coat with 1 tsp maple syrup. Spread out on a baking sheet and roast for 6 mins, keeping an eye on the them - when you can smell a nutty aroma, they're done.
3. Let cool for a few minutes. Scatter over ice-cream with a drizzle of extra maple.
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