Figs in Vanilla Sauce, Flambeed with Pernod
Every so often a recipe is so brilliantly simple that we ask ourselves, “Now, why didn’t I think of that?” Chef Hubert Sandot’s recipe is an example. His dessert sauce is made by melting ice cream. But the genius is in pairing the vanilla sauce with ripe black figs and flambéed Pernod.
- Fresh Black Figs - 8 large, halved
- Vanilla Ice Cream - 1 cup, excellent, melted
- Pernod - 1/4 cup
- Freshly ground pepper - 2 pinches
Pour the melted ice cream on each of four dessert plats. Arrange the fig halves over the ice cream. In a small sauté pan or skillet, warm the Pernod and sprinkle in the pepper. Avert your face and light the Pernod with a long match, shaking the pan until the flames subside. Pour over the figs and serve at once.