Food Recipes Desserts Fruit Desserts Honey-Baked Figs with Ice Cream 1.0 (1) 1 Review Use purplish-black Mission figs, green-skinned Calimyrnas, or both for this great-tasting dessert. Give the figs a gentle squeeze to check for ripeness; they should be quite soft. Slideshow: Fig Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on July 21, 2021 Rate PRINT Share Trending Videos Close this video player Photo: © Bobbi Lin Yield: 4 Ingredients 12 fresh figs 1 1/2 teaspoons olive oil 4 teaspoons honey 2 tablespoons cold butter, cut into 12 pieces 2 tablespoons water 1 pint vanilla ice cream Directions Heat the oven to 425°. Cut the stems off the figs. Rub the oil over the figs and put them in a baking pan, stem-side up. Cut a cross in the top of each fig, cutting almost to the bottom. Drizzle the honey over the figs. Top each one with a piece of the butter. Bake the figs until they open up like flowers, 8 to 10 minutes. Remove the pan from the oven. Put the figs on plates, add the water to the pan, return the pan to the oven for 1 minute, and then stir to make a sauce. Drizzle the sauce over the warm figs and serve with a scoop of vanilla ice cream on the side. Notes Variations Sprinkle one-half cup chopped walnuts or pistachios over the figs after the first seven minutes of cooking. Originally appeared: September 2013 Rate It Print