Grilled Fig and Orange Blossom Sundaes Recipe

Grilled Fig and Orange Blossom Sundaes
Difficulty: Easy | Total Time: | Makes: 6 servings

This Middle Eastern–inspired ice cream sundae is a cool way to end a meal of grilled kebabs on a hot summer night, but instead of chocolate sauce and caramel, try topping your ice cream with grilled fresh figs. Just brush them with a mixture of honey and fragrant orange blossom water and grill until caramelized. Arrange over scoops of ice cream and sprinkle with toasted pistachios and a drizzle of additional honey for a fresh take on a classic treat.

Special equipment: You will need a pastry brush for this recipe.

What to buy: Orange blossom water is available at many Middle Eastern and ethnic food shops, and also online.

INGREDIENTS
  • 1/3 cup honey
  • 1 tablespoon water
  • 2 teaspoons orange blossom water
  • 9 medium fresh figs, stems trimmed and halved lengthwise
  • 1 to 2 quarts vanilla ice cream (or your flavor of choice)
  • 1/3 cup roasted, salted pistachios, coarsely chopped
INSTRUCTIONS
  1. Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, whisk the honey, water, and orange blossom water in a small bowl until combined; set aside.
  2. When the grill is ready, place the figs on a baking sheet and brush both sides with the honey mixture; reserve the remaining mixture for drizzling over the sundaes. Place the figs on the grill cut-side down (reserve the baking sheet). Cover the grill and cook until grill marks appear on the bottom, about 2 minutes.
  3. Using a flat metal spatula, flip the figs, cover the grill, and cook until grill marks appear on the second side and the figs begin to soften, about 1 to 2 minutes more. Remove the figs to the reserved baking sheet.
  4. To serve, scoop the desired amount of ice cream into 6 bowls. Divide the figs among the bowls, sprinkle with the pistachios, and drizzle with the remaining honey mixture. Serve immediately.