Tarragon-Stuffed Figs and Fennel-Vanilla Ice Cream

Cookbooks often inspire my recipes, but I’m learning that the best way to create an original recipe is to walk around and see what is ripe at the same time. In this case, I noticed the purple plump figs dangling right next to a row of tarragon bushes. I saw the fennel blossoms, too, hitting their peak on the other side of the garden (I figured they’d be a good addition for their color and extra anise flavor).

This kind of seasonal cooking just feels right, ingredients that were meant to be together.

Time: 15 minutes
Serves: 2

Ingredients:

• 6 very ripe figs

• A sprig of tarragon, leaves removed from about 2 stems

• Olive oil, about 1/4 cup

• Salt

• Fennel blossoms, for garnish

• Vanilla ice cream

Preheat the oven to 400*

Slice off the fig stems and make 2 deep slits, forming an X and cutting into the pink part of the fruit. Insert a few tarragon leaves into each fig (a chopstick can help with this process). Place the figs in an oven-safe pan, balancing them upright as best you can. Drizzle (drench, really) the figs with olive oil and add a dash of salt.

Roast the figs until they are just on the verge of collapsing, about 8 to 10 minutes. Carefully remove the pan from the oven and let the figs cool slightly. 

In serving bowls, add a scoop of vanilla ice cream, drizzle with olive oil (yes, olive oil over the ice cream), and sprinkle some fennel blossoms. Using tongs, add the roasted figs to the ice cream and enjoy right away before the ice cream melts.