California Mission Fig and Fudge Cookie Sundaes

Source: Robert Del Grande; California Fig Advisory Board

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.

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.