Peter Gordon

Barbecued Figs on Toasted Christmas Cake with Ice Cream

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

If, like me, you have a few kilos of assorted Christmas cakes hanging around in December and January, this is a good way to use them up. Of course Christmas occurs in summer in the Southern Hemisphere and in winter in the north. So, Antipodeans can make this with figs and in the UK we’ll have to use pears or imported pineapple.

Ingredients

  • 4 large or 6 small figs or ½ ripe pineapple
  • 2 teaspoons cooking oil
  • 4 slices fruit cake, about 1 ½ cm (â…” in) thick
  • vanilla ice cream
  • icing sugar for dusting

    Method

    Cut figs in half lengthways and brush with a little oil. Grill on the cut side over a hot part of the barbecue or in a heavy skillet until dark golden in colour (they will stick a little to the grill). Turn over and cook on the other side for about 1 minute.

    While they’re cooking, toast the cake on the barbecue or under a grill on both sides.

    To serve, place a slice of cake on a plate, scoop some ice cream on, top with figs and dust with a little icing sugar, for that special ‘new-fallen snow’ effect!