California Mission Fig and Fudge Cookie Sundaes

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

Many varieties of figs are grown commercially in California—they’re a true native fruit. Chef Del Grande taps two types of figs—mission and Calimyrna—to create the from-scratch cookies and the gooey ice cream topping in this decadent dessert.

Ingredients

Mission Fig and Fudge Cookie
1 oz. unsweetened baking chocolate, grated
1 tbsp. butter
6 tbsp. all-purpose flour
1 1/2 tbsp. cocoa powder
1/2 tsp. baking powder
1/8 tsp. salt
1 egg
1 cup granulated sugar
1/4 tsp. vanilla extract
1/4 cup powdered sugar
8 dried California mission figs

California Fig and Caramel Sauce
1 1/2 cups prepared caramel sauce
6 dried California Calimyrna figs, stems removed and chopped
1 qt. walnut ice cream or 1 cup chopped toasted walnuts mixed with 1 qt. vanilla ice cream

Steps

For Cookies:

  1. Combine chocolate and butter in small bowl; place over warm water or microwave on low until melted. Stir until smooth; set aside.
  2. Sift flour, cocoa powder, baking powder and salt together in mixing bowl; set aside.
  3. Measure eggs, sugar and vanilla into another bowl. Whisk or beat vigorously until mixture is smooth and pale in color
  4. Add melted chocolate mixture, sifted dry ingredients and 4 coarsely chopped figs. Mix together well then chill until firm.
  5. Preheat oven to 325°F. With a tablespoon or No. 60 scoop, divide and shape dough into balls; roll in powdered sugar. Arrange about 2 in. apart on parchment-lined baking sheet.
  6. Cut remaining 4 figs vertically into 4 thin slices each. Arrange one slice on each cookie and gently press down.
  7. Bake about 15 min. until firm. Cool on baking sheet and dust with additional powdered sugar.

For Fig and Caramel Sauce:

  1. Warm sauce in 1-qt. saucepan over med.-high heat. Remove from heat and stir in chopped figs. Let stand.
  2. To serve, arrange 1 cookie in bottom of each of 8 ice cream coupes or small serving bowls; scoop generous portions of ice cream on top.
  3. Divide and spoon sauce over ice cream; top each serving with another cookie.
Source: Robert Del Grande; California Fig Advisory Board

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources