French toast with confit figs & vanilla ice cream

Ingredients:

• 6 large figs
  
• shot of port
  
• shot of liqueur
  
• shot of white wine
  
• 100 gr. sugar
  
• 8 pieces stale, crustless white bread
  
• Cinnamon to taste
  
• sugar for garnish
  
• 2 eggs
  
• 1 liter milk
  
• 1 vanilla pod
  
• pats cream butter
  
• 1 star anise
  
• pinch of salt
  
• Vanilla ice cream
  

Directions:

1. -In a Medium tolarge (non reactive pan) add liquers, sugar, vanilla pod, anise together and warm gradually to dissolve all sugar.
   
   -add figs and make sure that the figs remain in an upright, standing position. Make sure that the liquid covers the figs so that the flavors are absorbed.
   
   -Allow figs to cook until soft.
   
   -In a medium mixing bowl, add eggs and milk, and a pinch of salt and whisk until lightly frothy.
   
   -With a metal cooking ring, cut out large circles from each slice of bread.
   
   -Put each circle of bread through the egg mixture (both sides) and remove from egg mixture. Set aside on plate for frying.
   
   -In a small, flat bowl, mix sugar and cinnamon together for dredging. Set aside.
   
   -In a large frying pan, melt a pat of butter and fry the french toast rounds until crispy and golden on the outside.
   
   -Remove each french toast round when done and dredge through the cinnamon/sugar mixture.
   
   -Center the french toast round in the center of the plate. Place a fig center atop the french toast round.
   
   -Place a scoop of (good quality) vanilla ice cream next to fig on french toast round.
   
   -With a spoon, spoon a bit of the syrup from fig pot over the ice cream, fig, and french toast.
   
   -Serve immediately.
   
   

-Serves 6