Baklava Ice Cream With Honey Poached Figs Recipes

Steps:

• Preheat oven to 200 degree C.
• Spread the nuts onto a baking tray and cook for about 10 minutes, just until the nuts are golden and toasted.
• Cool.
• Grease and line two 6 1/2 cm deep loaf pans.
• Stand ice cream at room temperature to soften, just so that it's workable-not melted.
• Roughly chop the cooled nuts.
• Add the cinnamon and sugar to the nuts and stir to combine.
• Place 1 litre of the ice-cream into each loaf pan and spread evenly.
• Sprinkle each with 1 cup of nut mixture.
• Top with the remaining litre of ice-cream in each pan and top each with the remaining nuts, pressing the nuts on so that they stick in the ice-cream.
• Wrap each pan with plastic wrap and then a layer of foil.
• Freeze for at least 6 hours or overnight.
• To make the honey figs bring the water, honey and cinnamon to the boil in a saucepan.
• Reduce heat and simmer for 10 minutes.
• Add the figs and cook another 15 minutes.
• Cool slightly, transfer to a container and refridgerate for at least 2 hours.
• To serve, slice the ice-cream and serve topped with some figs and drizzled with the syrup.

Steps:

• Spread the sugar in the bottom of the pan, and pour in 1/2 cup water and the lemon juice. Set the figs in the pan, stem up, in one layer. Nestle the strips of lemon zest and the bay leaves in between the figs.
• Set the pan over low heat, and cook slowly until the sugar melts and the figs release their juices. As the juices rise in the pan, gradually raise the heat to keep them bubbling (and "galloping"). When the figs are soft and the liquid level comes halfway up their sides, in 30 minutes or more, turn off the heat, and let the figs rest in the pan for an hour or longer, to reabsorb some of the juices.
• Slowly heat the figs and juices until they're bubbling again, and cook for 30 minutes or so, until the figs are very soft (but still intact) and the juices have become thick and syrupy.
• Let the figs cool before serving. Arrange them in a serving dish if you like, with the syrup all around. Enjoy the fruit and syrup on their own, or atop vanilla ice cream, or with a soft, creamy cheese such as Taleggio or Robiola.