Roasted Figs with Rosé Wine, Spices & Tonka Bean Ice Cream

An easy and quick dessert that will amaze your guests.

Figs are (finally) back on the shelves and at (finally) affordable prices !!! Now is the time to take advantage of it because it does not last long, unfortunately! For my part, I like to marry figs with spices, vanilla and tonka bean in particular work wonders with this fleshy and tasty fruit.

Suddenly, when I received the task of creating a recipe based on Noémie Vernaux rosé wine, I immediately thought of roasted figs, accompanied by a reduction of wine with spices… Desires of mulled wine, surely , since I took pleasure in plunging the spices of the traditional Alsatian mulled wine into the rosé 🙂 To bring a touch of freshness and create a gourmet hot-cold, I chose to accompany my figs with a gourmet ice cream with tonka bean.


For the tonka ice cream

  • 3 egg yolks
  • 65 g caster sugar
  • 225 ml milk
  • 150 ml liquid cream
  • 1 tbsp. Coffee tonka bean grated

For the reduction in rosé wine and spices

  • 1/2 liter rosé wine
  • 1 vanilla pod
  • 3 tbsp. tablespoon honey forest
  • 150 g unrefined sugar
  • 2 nails cloves
  • 1 star anise
  • 1 cinnamon stick
  • 1 tbsp. pink berry coffee
  • 1 orange zest

For the roasted figs

  • 6 purple figs
  • 3 tbsp. tablespoons honey
  • 1 tbsp. tablespoons Cointreau


Tonka ice cream

  • Whisk the egg yolks with the sugar until the mixture turns white. Meanwhile, put the milk and cream in a saucepan and heat to the limit of boiling. 
  • Pour the mixture over the yolks while whisking. Add the ground tonka bean and transfer the appliance back to the saucepan for cooking the milk. Heat over low heat until obtaining a smooth texture.
  • Let cool and then place in the refrigerator for at least 3 hours, at best overnight. The next day, churn in an ice cream maker for 30 minutes, then set aside in the freezer.

Reduction in rosé wine and spices

  • Cut the vanilla bean in half lengthwise then scrape with the flat of the knife to collect the seeds. Put the wine, vanilla pod and seeds, sugar, honey and spices in a saucepan and cook until a thick syrup is obtained.


  • Remove the stems from the figs, cut the top crosswise and place them in a baking dish. Brush with honey and sprinkle with Cointreau before baking for 5 to 10 minutes at 180 ° C (depending on the maturity of the figs)


  • Arrange the figs on serving plates, sprinkle with the wine reduction and garnish with a quenelle of tonka ice cream.