Lambrusco-Poached Figs with Vanilla Bean Ice Cream is the perfect farewell to summer.
- 1 long strip of orange zest
- 1½ semi-sweet lambrusco wine
- 1 cup sugar
- 2 cinnamon sticks
- 3 whole star anisee
- 12 ripe figs
- vanilla ice cream, as needed
Combine the zest, wine, sugar, cinnamon, and star anise in a small sauce pan. Bring the mixture to a boil and then turn the heat off and let the ingredients steep for a couple of hours, or up to overnight.
Trim the figs and cut them in half lengthwise. lay them in as close to single layer, cut side down in the bottom of a large saute pan. Strain the Lambrusco mixture over the figs. Don’t worry if it does not cover them completely. Discard the solids.
Bring the mixture to a simmer and cook, undisturbed until the figs are softened somewhat, about 4 minutes. Using a spoon carefully flip each fig over, basting it with the liquid; cook and additional 2 or 3 minutes.
Transfer the figs to six low-sided serving bowls. Strain the seeds from the remaining liquid and then return it to the pan and simmer until it is reduced to a syrupy cocnsistency. About 10 minutes.
Place a scoop of ice cream to each bowl and add the thickened sauce while it is still hot. The ice cream will melt making for a luscious end of summer dessert.