Roasted figs in port, fig puree with orange zest and cinnamon, pistachio ice-cream and pistachio meringues, shortbread and a pistachio, cassia and brazil nut dukkah

Edel's dessert recipe from her Finale menu

Ingredients


  • roast figs & fig puree:
  • 12 figs
  • 150 ml port
  • 50g muscovado sugar
  • 100 g caster sugar
  • 1 tbslp ground cinnamon
  • zest of 1 orange
  • ice-cream:
  • 110 unsalted, shelled pistachio nuts
  • 285 ml double cream
  • 285 ml single cream
  • 55 g golden caster sugar
  • 4 large egg yolks
  • 50 g unsalted shelled pistachios (for garnish)
  • meringues:
  • 6 large egg whites
  • 300 g caster sugar
  • 1 tsp vinegar
  • 150 g pistachio paste
  • 1 tsp vanilla paste
  • shortbread:
  • 95 g plain flour
  • 5 tblsp (75g)icing sugar
  • pinch of salt
  • 85 g butter
  • 1 egg yolk
  • 75g chopped pistachios
  • pistachio dukkah for garnish

Method

  1. Ice-cream: Chop pistachio nuts in food processor until very fine. Pour the single cream & finely ground pistachios into pot & gently heat. Beat together the egg yolks caster sugar & add cream slowly. Return the pistachio custard to the pan on med heat until thick. Cool before pouring into ice-cream churner.
  2. Roast figs: Cut a cross in the top of the figs, sprinkle with sugar, cinnamon and orange zest and pour over sherry. Roast at 180 for 10-15 mins until soft. Set aside for serving
  3. Fig puree: Use 6 roast figs for fig puree. Put in thermomix (or blender). Loosen with some orange juice or water to get correct consistency. Put into squeezy bottle for plating.
  4. Meringue: For meringues whisk the egg whites and vinegar to soft peak before adding sugar spoon by spoon. Fold in vanilla paste and pistachio paste. Spoon into piping bag. Pipe small circles of meringue (1 euro coin size) onto silicone sheet and bake and 180 for 4-5 mins.
  5. Shortbread: Mix together the flour, icing sugar and salt. Tip in the cubed butter, and rub together until mixture resembles fine breadcrumbs. Add the egg yolk and combine until a solid ball of dough is formed.Work in the chopped pistachios. Roll dough into a log, approximately 3cm in diameter and 25cm long. Wrap in cling film and chill in the fridge for 2 hours, or up to 5 days if making ahead.Preheat the oven to 170 C / Gas 3. Line a baking tray with baking parchment.Once dough is chilled and solid, remove cling film. Slice into 5mm rounds and place on baking tray. Bake for 15 minutes, or until a light golden colour. Cool and store in an airtight container.


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