• 1 cup granulated sugar
• 1/2 cups heavy cream
• 1/4 teaspoon(s) pure vanilla extract
• 1/8 teaspoon(s) cinnamon
• 12 fresh California figs, stemmed and cut in half lengthwise
• 1 Pint(s) premium grade vanilla ice cream

Dissolve sugar in 1/4 cup water in a heavy-bottomed saucepan. Set over high heat; wash down sides of pan with pastry brush. Cook, without stirring, until an amber-colored caramel forms, 8 to 10 minutes, swirling pan occasionally. Remove from heat. Carefully stir in cream. Reheat until smooth. Add vanilla extract and cinnamon. Mix well. Remove from heat. Let stand until cool. Scoop ice cream into serving bowls and arrange figs on top. Drizzle with caramel sauce.

Yields:
Serves: 4

600 West Shaw Avenue, Suite 300 • Fresno, CA 93704
Phone 559-243-8600 • FAX 559-243-8605