From October 2005, Food and Wine magazine:
- 20 purple figs (about 1 1/2 pounds), stems trimmed
- 2 tablespoons melted unsalted butter
- 1/4 cup plus 1 tablespoon sugar
- 1 cup dry red wine
- 2 mint sprigs
- 1 cinnamon stick, broken in half
- Ground allspice, for sprinkling
- Vanilla ice cream, for serving
- Preheat the oven to 450°. Stand 16 of the figs upright in a shallow baking dish. Using a small knife, make a cross in each one and lightly press to open the incisions slightly. Brush the tops of the figs with the melted butter and sprinkle with 1 tablespoon of the sugar. Bake in the upper third of the oven for about 25 minutes, or until the figs are tender and glazed on top.
- Meanwhile, coarsely chop the remaining 4 figs. Transfer to a mini food processor and puree. In a medium saucepan, combine the red wine with the remaining 1/4 cup of sugar, the mint sprigs and cinnamon stick and boil over high heat until reduced by half, about 5 minutes. Discard the mint and cinnamon stick and stir in the fig puree.
- Spoon the sauce on small plates. Set 4 figs on each plate, sprinkle with allspice, add a scoop of ice cream and serve right away.
The sauce can be refrigerated overnight. Reheat gently.