Recipes › Fig › Balsamic-Roasted Figs with Vanilla Ice Cream
Balsamic-Roasted Figs with Vanilla Ice Cream
Fresh figs halved, drizzled with balsamic vinegar and brown sugar, then roasted until jammy and caramelized, served warm over cold vanilla ice cream. The contrast of warm, syrupy fruit against cold, creamy ice cream is one of the most effortlessly elegant desserts you can make in 20 minutes flat. This is summer entertaining at its simplest.
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Ingredients
- 8 medium fresh figs, stems removed, halved lengthwise
- 3 tbsp balsamic vinegarAged balsamic preferred
- 2 tbsp brown sugarHoney works equally well
- 1 tbsp unsalted butter, cut into small pieces
- 4 scoops vanilla ice creamMascarpone or Greek yogurt for a lighter option
- 4 sprigs fresh thyme (optional)
- ¼ tsp flaky sea salt
Contains: eggs, milk, sulphites.
Method
- Preheat oven to 400°F. Arrange fig halves cut side up in a single layer in a small baking dish or oven-safe skillet.About 3 min
- Drizzle balsamic vinegar and brown sugar evenly over the figs. Dot with small pieces of butter and nestle in thyme sprigs if using.About 2 min
- Roast for 12-15 minutes until the figs are soft, jammy, and the liquid is syrupy and bubbling around the edges.About 15 min
- Scoop vanilla ice cream into bowls. Spoon warm figs and any balsamic syrup from the pan over the top. Finish with a pinch of flaky salt and serve immediately.About 3 min
Tips
- Serve the figs immediately while still warm — the contrast with cold ice cream is the whole point.
- Don't skip the flaky salt at the end — it intensifies all the other flavors dramatically.
- A few toasted almonds or crushed pistachios add welcome crunch.
Ring the changes
- Serve over thick Greek yogurt instead of ice cream for a breakfast or brunch version.
- Add a splash of port wine or red wine to the balsamic mixture for a deeper, more complex sauce.
Keeping it
Roasted figs keep refrigerated for up to 3 days. Reheat gently in a 300°F oven for 5 minutes or microwave briefly before serving over ice cream.
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