When I reach the winter years and take stock of my failures and triumphs I hope to be able to say “No matter what else they may say about me, I really helped people get the most out of their ice cream.” And I think lately, Brooklyn Supper has really risen to the challenge when it comes to improving the world’s ice cream situation. Bold flavors! Homemade hot fudge! Eating ice cream doesn’t have to be the worst part of your day anymore. In that spirit, I offer figs poached in pomegranate juice.
Figs poached in pomegranate juice sounds fancy because of the figs, the pomegranate, and the poaching, but really if you have a pot and some sort of heating element, you can do this. And you should do this. Figs and pomegranate make beautiful music together. Sweet and smoky caramelized pomegranate sauce plus figs poached with cinnamon, ginger, and vanilla beans are an amazing compliment to sweet old vanilla. This is why ice cream was invented. This is why you were born. Maybe it’s not why you were born, but it’s very good.
16 oz. dried black mission figs
2 cups pomegranate juice
1/4 cup Madeira or port (optional)
1 stick cinnamon
2 tablespoons crystallized ginger, rough chopped
4” section of vanilla, seeds scraped
In a medium saucepan, combine the figs, 1 cup of the pomegranate juice, Madeira, cinnamon stick, ginger, and vanilla. Bring everything to a boil, and then turn heat down to simmer, and cook, partially covered, for 20 minutes. Check that the figs are tender, and remove from the pot, leaving any remaining liquid. Pour in the other half of the pomegranate juice, turn heat to high, and reduce the sauce until it is quite thick, for roughly 7 minutes. Let the sauce and figs cool slightly, and then serve over vanilla ice cream.