Cardamom and Brandy Poached Figs
The View From the Great Island
Cardamom and Brandy Poached Figs is a simple, but luxurious dessert using fresh figs. It's the perfect light ending to a summer meal!
- 6 - 8 fresh figs
- 6 green cardamom pods, lightly crushed
- 1 tbsp brandy
- 0.25 cup whipping cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- sprinkling of ground cardamom for garnish
- With a sharp paring knife, cut off the stem of the figs, and make a cross cut at the top of each, about an inch deep. Gently nudge the figs open a bit with your fingers.
- Set the figs in a small saute pan and add the crushed cardamom pods, 1/4 cup water, and 1 Tbsp brandy. (The water should be about 1/4 inch high in the pan) Bring to a simmer and simmer the figs for about 5 minutes, constantly basting the figs with the liquid. Make sure you spoon the poaching liquid down over the open figs. Remove the figs to a shallow bowl or plate.
- Whip the cream with the sugar and vanilla. The easiest way to do this is to put it all in a clean jar, screw the lid on tightly, and shake vigorously for a couple of minutes. When you hear the 'sloshing' noise stop, it's whipped.
- Pry open the figs a bit with your fingers and spoon a dollop of whipped cream into each one. Sprinkle lightly with cardamom.