Roasted Figs In A Red Wine Cardamom-Infused Reduction With Vanilla Ice Cream

• 16 figs
• 2 cups dry red wine
• 4 8 cardamom pods
• 1/4 cup sugar
• vanilla ice cream
• slivered pistachios (unsalted)

1. Pre-heat oven to 425 F.
2. Make a 1/2 inch cross at the tip of each fig, place in the oven on a baking tray. Bake for 20 minutes. By the time they are ready, you will see some juices bubbling at the base of the figs.
3. Remove the seeds from 4 cardamom pods and with a mortar and pestle, crush to a powder. Set aside.
4. Prepare the red wine reduction. In a small saucepan, add the wine, 8 pods of cardamom (make sure the tips of the pods are slightly open) and sugar. Set on medium heat and reduce (approximately 10 minutes) till thick and syrupy.
5. Remove the cardamom pods. If the escaped seeds bother you, you could sieve the reduction. I just left them in.
6. Place 1 scoop of vanilla ice cream in a bowl, arrange 4 figs atop the ice cream, drizzle with the red wine reduction and sprinkle with sliced pistachios and cardamom powder.

figs, red wine, pods, sugar, vanilla ice cream, pistachios

Taken from food52.com/recipes/944-roasted-figs-in-a-red-wine-cardamom-infused-reduction-with-vanilla-ice-cream (may not work)