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
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources