Back to the list

Roasted figs in Provence honey with chestnut honey ice cream

20 minutes
15 minutes
4 people
Red wine
  • 20 Solliès-Pont figs
  • 250 g sugar
  • 250 g honey (125 g to roast the figs, 125 g for the ice cream)
  • 80 g butter
  • 1 untreated lemon

Ice cream:

  • 125 g honey
  • 6 egg yolks
  • ¼ litre milk
  • ¼ litre cream

We don’t always remember that figs roast very well and caramelize wonderfully, once you add a bit of honey. This recipe is a prelude to a nap under a fig tree…

Melt butter in a deep frying pan and heat until golden, then add figs and deglaze with lemon juice. Add sugar, honey and a little water. Roast for about 20 minutes, until caramelized.

Prepare the ice cream:

Heat milk and cream to the boiling point. Pour the boiling-hot liquid with the honey over the blanched yolks. Add to the ice-cream maker for smooth ice cream, then place in freezer.