Source: Robert Del Grande; California Fig Advisory Board
Many varieties of figs are grown commercially in California—they’re a true native fruit. Chef Del Grande taps two types of figs—mission and Calimyrna—to create the from-scratch cookies and the gooey ice cream topping in this decadent dessert.
Mission Fig and Fudge Cookie
1 oz. unsweetened baking chocolate, grated
1 tbsp. butter
6 tbsp. all-purpose flour
1 1/2 tbsp. cocoa powder
1/2 tsp. baking powder
1/8 tsp. salt
1 cup granulated sugar
1/4 tsp. vanilla extract
1/4 cup powdered sugar
8 dried California mission figs
California Fig and Caramel Sauce
1 1/2 cups prepared caramel sauce
6 dried California Calimyrna figs, stems removed and chopped
1 qt. walnut ice cream or 1 cup chopped toasted walnuts mixed with 1 qt. vanilla ice cream
- Combine chocolate and butter in small bowl; place over warm water or microwave on low until melted. Stir until smooth; set aside.
- Sift flour, cocoa powder, baking powder and salt together in mixing bowl; set aside.
- Measure eggs, sugar and vanilla into another bowl. Whisk or beat vigorously until mixture is smooth and pale in color
- Add melted chocolate mixture, sifted dry ingredients and 4 coarsely chopped figs. Mix together well then chill until firm.
- Preheat oven to 325°F. With a tablespoon or No. 60 scoop, divide and shape dough into balls; roll in powdered sugar. Arrange about 2 in. apart on parchment-lined baking sheet.
- Cut remaining 4 figs vertically into 4 thin slices each. Arrange one slice on each cookie and gently press down.
- Bake about 15 min. until firm. Cool on baking sheet and dust with additional powdered sugar.
For Fig and Caramel Sauce:
- Warm sauce in 1-qt. saucepan over med.-high heat. Remove from heat and stir in chopped figs. Let stand.
- To serve, arrange 1 cookie in bottom of each of 8 ice cream coupes or small serving bowls; scoop generous portions of ice cream on top.
- Divide and spoon sauce over ice cream; top each serving with another cookie.