Ginger Pudding with Grilled Figs
Serve with fruit, ginger snaps, and sweet or half-dry muscat canelli wine
This is a perfect dessert when you want a light but flavorful ending to a spicy meal. The surprise is grilled fresh figs which are an amazing and a great foil for the ginger-spice pudding.
- Wash and pat dry fresh figs
- Slice each fig in half, top to bottom
- Line a cookie sheet with aluminum foil
- Place the figs, cut side up, on the foil
- Drizzle with honey or sugar, brown or white
- Broil until slightly caramelized
- Set aside
Ginger Pudding
| Amount |
Measure |
Ingredient |
| 1/4 |
Cup |
White sugar |
| 1 - 2 |
Tablespoons |
Brown sugar |
| 3 |
Tablespoons |
Corn starch |
| 1 |
pinch or dash |
Salt |
| 2 |
Cups |
1% milk or non-dairy substitute |
| 1+ |
teaspoon |
Ground ginger |
| 1/2 |
teaspoon |
Ground cardamom seed |
| 1 - 2 |
teaspoons |
Vanilla extract |
- Place all of the dry ingredients into a 2 or 3 quart sauce pan, and blend with a whisk
- Turn on the heat to medium high
- Slowly add the milk whisking constantly to keep it smooth
- Cook over medium high heat, stirring gently the entire time, until the pudding comes to a boil and thickens
- Cook an additional 2 minutes, stirring constantly
- Remove from heat and stir in the vanilla
- Pour immediately into serving dishes and set aside to cool
- Before serving, place two fig halves in each serving bowl on top of the pudding
- (Optional) drizzle the top of the pudding with a small amount of ginger syrup* (strong!)
Jessica
*Ginger People brand found at Whole Foods Market