Grilled Fig Sundaes with Balsamic "Fudge"

One serving contains 559 calories, 6g of protein, and 28g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. Only A mixture of figs, wine, best-quality sea salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 30 minutes. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and dairy free diet.

Instructions

To make the sauce, combine the vinegar, wine, and sugar (1 tablespoon if you are using a sweet wine, or 2 tablespoons if using a dry wine) in a small, nonreactive saucepan over medium heat, stirring until the heat is completely dissolved. Reduce the heat to a bare simmer and cook, stirring occasionally, until the sauce is thick and reduced by about half, 12 to 15 minutes. Set aside to cool (the sauce will thicken as it cools).

Ingredients you will need

Vinegar

Sauce

Sugar

Wine

Equipment you will use

Sauce Pan

Heat a gas, charcoal, or stove-top grill to medium heat.

Equipment you will use

Stove

Grill

To prepare the figs, pinch your fingers near one end of a rosemary branch and, leaving a small tuft of needles at the top of the branch, pull down along the branch toward the opposite end to remove the needles. Repeat with remaining branches.

Ingredients you will need

Rosemary

Figs

Soak the stripped branches in water to cover for at least 20 minutes to help prevent them from catching fire on the grill. Chop enough of the removed rosemary needles medium-fine to yield about 4 teaspoons, and set aside to use as a garnish (reserve any remaining needles for another use).

Ingredients you will need

Rosemary

Water

Equipment you will use

Grill

When the grill is hot and the branches are well soaked, trim the stems from the figs, cut the figs in half through the stem end, and line up five small or four larger fig halves, cut side down, on a flat surface. Thread a rosemary branch through the backs of the figs to secure them on the branch.

Ingredients you will need

Rosemary

Figs

Equipment you will use

Grill

Brush the figs lightly with olive oil on all sides, and sprinkle the cut sides very lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Figs

Grill the figs, turning once or twice, until they are warm, soft, and beginning to brown in spots, 6 to 8 minutes.

Ingredients you will need

Figs

Equipment you will use

Grill

Scoop the ice cream into 4 bowls.

Ingredients you will need

Ice Cream

Equipment you will use

Bowl

Drizzle the cooled sauce over the ice cream, and sprinkle lightly with sea salt. Crisscross 2 fig skewers over each bowl and sprinkle with the chopped rosemary. Invite guests to push the figs from the skewers over the ice cream. If you have not used all the sauce, serve the remainder in a small pitcher at the table.

Ingredients you will need

Ice Cream

Rosemary

Sea Salt