Warm Fig Bread Pudding, Bourbon Maple Glaze, Toasted Walnuts, Brandied Cherries, Shaved Dark Chocolate, Blood Orange Marmalade, Cardamom and Ginger Whipped Cream
I began constructing this dish by poaching dried figs in red wine and a thyme/sage simple syrup. Once they were soft I pureed them with a stick blender into a smooth paste. I combined the paste with sugar, spices, milk, egg and heavy cream. I poured this mixture over cubed brioche and allowed it to fully absorb. I spooned it into ramekins and baked them for 20 minutes at 350.
I toasted the walnuts in a hot pan before adding butter and maple sugar, stirring to combine. I added some bourbon allowing it to flambe, cooking off the alcohol. I reduced the liquid to a thick syrup and dipped the puddings into it before serving.
The brandied cherries and blood orange marmalade were both taken from my pantry. I made them both last year. I didn't do anything with them other than opening the containers and removing their contents.
I whisked the heavy cream with sugar, cardamom and powdered ginger til thick. I shaved pieces of dark chocolate with a vegetable peeler and garnished the dish with mint, that is still thriving in my garden well into December.