For the Figs:
4 cups water 8 ripe figs
8 tsp. sugar (try Florida Crystals brand)
•In a medium saucepan, over medium heat, add the figs and cover with water. Cook for 10 minutes or until the figs are soft. Preheat the broiler and lightly grease a baking sheet.
• Wash the figs and pat dry. Remove the stems and discard. Slice in half and place on the prepared sheet. Sprinkle with the sugar. Broil for 2 to 3 minutes, until the sugar has begun to caramelize.
For the Wafer:
1/4 cup molasses
1/4 cup corn syrup
1/2 cup vegan margarine (try Earth Balance brand)
1 1/4 cups sifted flour
1/4 tsp. salt
2/3 cup sugar
3/4 Tbsp. ginger
3 Tbsp. brandy
• In a saucepan over medium heat, bring the molasses and corn syrup to a boil and then stir in the margarine. Remove from the heat.
• Sift together the flour, salt, sugar, and ginger. Slowly add to the molasses mixture, stirring constantly. Add the brandy.
• Drop by the teaspoonful 3 inches apart on a greased baking sheet. Dunk a metal spoon into a dish of cold water and rub over the dough to make thin, round wafers. Bake at 300° F for 12 minutes, until lightly browned. Remove from the oven and immediately roll around a greased, thick rolling pin, creating a “nest.”
For the Raspberry Coulis:
1 pint raspberries
2-3 Tbsp. lime juice
• Purée all the ingredients in a blender until smooth. Press through a fine sieve to remove the seeds.
Vanilla nondairy ice cream
Toasted almond slivers
• Arrange 1 wafer nest in the middle of a plate. Spoon 2 to 3 rounded Tbsp. of the nondairy ice cream in the middle, placing two of the figs on each side. Drizzle with the raspberry coulis and garnish with the almonds.
Makes 4 servings