Roasted with Chinese Honey

and Port,

Cumin Ice cream

Figs , Buttercookie Brittle

Figs with Port & Cumin Ice cream

Figuring Fig

| Figs | Honey Cumin Ice cream | Sesame Seed Cookie | to Serve |

 FIGS

    - 12 figs top, tailed and scored

    - Butter

    - Chinese Honey

    - 2 cinnamon stick

    - 4 star anise 

    - 2 vanilla bean 

    - 1 cup port wine

   Roast Figs with spices and honey , add port and cover .

   Reduce until syrupy .

 HONEY CUMIN ICE CREAM

    - 1 quart heavy cream

    - 1 quart milk

    - 600 gm Honey

    - 5 tbsp Cumin seeds

    - `15 egg yolks

    - 1 cup Sugar

   Bring honey and cumin (previously lightly toasted) to a boil and infuse .

   Boil milk and cream then strain honey over mix .

   Bring back to a boil .

   Whip eggs and sugar then temper with cream mix then make crème anglaise .

   Allow to cool completely and store in fridge for at least 6 hours .

 SESAME SEED COOKIE

    - 500 gm Cream

    - 300 gm Butter

    - 500 gm Sugar

    - 8 tbsp Honey

    - 200 gm AP Flour

    - 400 gm Sesame sedds

    - 200 gm Brunoise Candied Ginger

   Cook butter , butter ,sugar and honey until a blond caramel .

   Add flour, sesame seeds and ginger while still on fire for 3 - 4 minutes .

   Spread onto parchment thinly .
   Cook at 300 F until lightly brown .
   Cut into 2'x6' whilst warm

 TO SERVE

   Put Figs into bowl .

   Spoon sauce around .

   Add spices .

   Put cookie on edge and ice cream scoop on top .