Port Figs with Walnut Ice Cream

Carefully skin the figs. Dissolve the sugar in a small saucepan and lightly caramelize, extinguish with orange juice. Add the port wine and bring to the boil, stirring, so that the caramel dissolves around it. Add the figs to the broth and simmer at a moderate temperature in a covered saucepan for 8-10 min, but do not boil on the stove. In between turn them to the other side with 2 forks.

Then carefully lift the figs out of the broth. Brew the gravy until it is viscous. Serve the figs in portions on dessert plates. Place walnut ice cream balls next to them. Pour the port wine syrup on top and place a blob of crème fraîche on each unit. Immediately place on the table.

Let it brew, put the figs in it again and let them cool down in it, turning them to the other side more often. The figs can be left to soak in the broth for a night. Serve on plates with vanilla ice cream and a dollop of cream.

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