Figs, maple and balsamic, and Guinness ice cream

Rate this recipe

banner

Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      40 min

Appears in

Recipes For Life: Inspired Cooking Beyond Cancer

Recipes For Life

By Peter Marshall

Published 2013

  • About


Ingredients

  • 12 fresh black figs
  • 150 g maple syrup
  • 50 g balsamic

Guinness Ice Cream

  • 220 g Guinness
  • 100 g milk
  • 100 g cream
  • 30 g glucose
  • 60 g sugar
  • 4 egg yolks

Pistachio Crumbs

  • 40 g pistachios
  • 65 g plain flour
  • 65 g sugar
  • 5 g cornflour
  • 40 g melted butter

Method

  1. Use only perfectly ripe black figs.
  2. Cut into wedges and store on a tray in the fridge until needed.
  3. Mix the maple syrup and balsamic together in a bowl and whisk to fully incorporate. Store in the fridge until needed.

Guinness Ice Cream

  1. Pour the Guinness into a large bowl.
  2. Boil the milk, cream and glucose.
  3. Whisk the sugar and egg yolks until pale and pour on the cream mixture whilst whisking. Pour back into the pan and cook until it coats the back of a spoon.
  4. Pass through a sieve onto the Guinness and chill for 2 hours.
  5. Churn in an ice cream machine according to manufacturer’s instructions and place in a tub in the deep freeze until needed.

Pistachio Crumbs

  1. In a food processor combine the pistachios and plain flour, mix until very fine.
  2. Add the sugar and cornflour and slowly pour in the melted butter, it should have a breadcrumb-like texture.
  3. Tip out onto a tray lined with greaseproof and bake at 150°C for 10 minutes. Halfway through turn over the mix with a fork to enable even cooking.
  4. Allow to cool on the tray once cooked and store in a covered container in a cool place, but not the fridge.

To Finish

  1. Take the figs out of the fridge 10 minutes before plating so they are at room temperature.
  2. Place a tablespoon of pistachio crumbs in the middle of the plate and scatter the figs around.
  3. Add a large spoon of ice cream and drizzle over the maple and balsamic syrup.