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California Mission Fig and Fudge Cookie Sundaes
Many varieties of figs are grown commercially in California—they’re a true native fruit. Chef Del Grande taps two types of figs—mission and...
Servings
8
8
Cuisine Type
- american
Day Part
- Dessert
Menu Part
- Dessert
Main Ingredient
- Nuts
- Chocolate
- Dairy
Source: Robert Del Grande; California Fig Advisory Board
Many varieties of figs are grown commercially in California—they’re a true native fruit. Chef Del Grande taps two types of figs—mission and Calimyrna—to create the from-scratch cookies and the gooey ice cream topping in this decadent dessert.
Ingredients
Mission Fig and Fudge Cookie
1 oz. unsweetened baking chocolate, grated
1 tbsp. butter
6 tbsp. all-purpose flour
1 1/2 tbsp. cocoa powder
1/2 tsp. baking powder
1/8 tsp. salt
1 egg
1 cup granulated sugar
1/4 tsp. vanilla extract
1/4 cup powdered sugar
8 dried California mission figs
California Fig and Caramel Sauce
1 1/2 cups prepared caramel sauce
6 dried California Calimyrna figs, stems removed and chopped
1 qt. walnut ice cream or 1 cup chopped toasted walnuts mixed with 1 qt. vanilla ice cream
Steps
For Cookies:
Combine chocolate and butter in small bowl; place over warm water or microwave on low until melted. Stir until smooth; set aside.
Sift flour, cocoa powder, baking powder and salt together in mixing bowl; set aside.
Measure eggs, sugar and vanilla into another bowl. Whisk or beat vigorously until mixture is smooth and pale in color
Add melted chocolate mixture, sifted dry ingredients and 4 coarsely chopped figs. Mix together well then chill until firm.
Preheat oven to 325°F. With a tablespoon or No. 60 scoop, divide and shape dough into balls; roll in powdered sugar. Arrange about 2 in. apart on parchment-lined baking sheet.
Cut remaining 4 figs vertically into 4 thin slices each. Arrange one slice on each cookie and gently press down.
Bake about 15 min. until firm. Cool on baking sheet and dust with additional powdered sugar.
For Fig and Caramel Sauce:
Warm sauce in 1-qt. saucepan over med.-high heat. Remove from heat and stir in chopped figs. Let stand.
To serve, arrange 1 cookie in bottom of each of 8 ice cream coupes or small serving bowls; scoop generous portions of ice cream on top.
Divide and spoon sauce over ice cream; top each serving with another cookie.
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