Caramelized Figs With Vanilla Ice Cream

The sugar cooks into a thin, crisp, sweet, and buttery crust over the warmed figs. (Victoria de la Maza)

Caramelized figs may sound complicated, but actually, this is a super easy yet impressive dessert, one of those last-minute dishes that will turn an impromptu meal into a feast. Figs are naturally sweet, and not much is needed to bring out their flavors. Caramelizing them simply elevates the sweetness, making them a sublime dessert.

Serves 6

• 1 pound mission and kadota figs, stems removed and halved
• 4 tablespoons brown or white sugar
• 3 tablespoons salted butter
• Vanilla ice cream (or yogurt), to serve

Spread the sugar on a plate. Dip the cut side of each fig half in the sugar, pressing lightly to coat well.

In a non-stick pan, melt the butter over medium-low heat. Place the figs sugar side down and cook until the sugar is melted and caramelized, but not burnt, about 6 to 8 minutes. Remove the figs with a slotted spoon or tongs.

Reduce the leftover sauce (a combination of sugar, fig juices, and butter) until thickened just slightly, if needed, and pour over the figs just before serving over ice cream.