I’ve reached that point in fig season where I’m pretty sure I’d put figs on any dish, for any meal, and be fairly confident I’d have a winner. I’m not a big fan of really sweet desserts which is why figs just do it for me. I also love unexpected and borderline savory ingredients in desserts. Add balsamic to ice cream? you betcha! This quick, easy reduction is a beautiful and dramatic way to dress up simple ice cream for a last minute dessert that’s classy and so so flavorful!
½ cup balsamic vinegar, full bodied red wine (such as Cabernet and Multepucciano, honestly I used whatever I had open) or combination of the two.
1 tsp ground cardamom
½ tsp ground cinnamon
9-10 figs, halved
In a saucepan over low heat dissolve the honey in the vinegar ,wine and spices. Add the figs, cut side down, and simmer until the liquid has thickened a bit, about 10 minutes. The sauce will continue to thicken as it cools. Serve when just warm over vanilla ice cream.