Grilled figs with pistachios and vanilla ice cream is a beautiful finish to the slow-cooked chicken tagine with chickpeas https://atamandastable.com.au/chicken-tagine-with-chickpeas/. Since I started my blog last year, friends have been bringing me offerings from their vegetable gardens. You might remember the whole pumpkin from a couple of weeks back. These figs are a gift from Melanie, whose family farm is in the Southern Highlands.
If I’ve gone to a lot of trouble to make one dish, as I’ve done with the chicken tagine, I tend to make everything else really simple. All you need to do here is grill the figs for a few minutes, and shell the pistachios. Although you can buy shelled pistachios, I find them to be fresher if you buy them in their shells.
And if you like to serve figs in savoury dishes, you’ll love these: https://atamandastable.com.au/grilled-figs-with-pancetta-goats-cheese-and-thyme/
PS: If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Grilled Figs with Pistachios and Vanilla Ice Cream
- 6 large figs (or 12 small ones)
- 1 cup roasted, shelled pistachios
- 1 L good quality vanilla ice cream
- 6 tsp raw sugar
- Preheat the grill to 200°C and line a tray with foil.
- Cut the figs in half. If they’re large, cut them in quarters. Arrange them cut side up on the tray and sprinkle each with a little sugar.
- Grill the figs for 5 to 10 minutes until they start to caramelise on the top. They can burn easily with the sugar on top, so keep an eye on them.
- Serve the figs warm or at room temprature with pistachios sprinkled on top.