Recipe for Roasted Figs with Cognac and Vanilla Ice Cream

Wash your black figs gently. Choose figs that are not too large and still slightly firm. Drain them on paper towels and cut them in half.

Heat a skillet slightly and add a small amount of butter. When your butter is melted, add your figs and sauté them.

After 3 to 4 minutes, sprinkle with brown sugar and coat them well with the sugar.

Deglaze with the brandy and flambé. Remove your figs from the heat and plate them.

To finish, in a shallow dish, carefully place your figs and pour a bit of the sauce from the pan over them. Make a scoop of vanilla ice cream and place it on top of the figs. Add a mint leaf and serve immediately.