From Episode 2: Fat Chat

• 1 lb. freshly ripe figs (about 16 brown turkey figs)
• 1 ½ cups Anisette® (with ½ cup reserved)
• ½ cup water
• 4 anise stars
• 2 cinnamon sticks
• ½ cup Carnaval Sauce (see recipe below)
• 3 oz. toasted pine nuts (about 2/3 cup)

Slice the bottom of figs (¼”) just enough so the bottom is flat. Place figs (standing up) into a medium saucepan with fitted lid. Pour 1 cup of Anisette® and ½ cup water into saucepan (reserve remaining ½ cup Anisette® for later). Add anise stars and cinnamon sticks. Cover and place over medium heat for 10 minutes (checking intermittently to keep figs from sticking). Then, transfer figs to serving dish and continue cooking Anisette® sauce, uncovered, until bubbly and caramelized. Once sauce is syrupy, remove from heat and stir in remaining ½ cup of Anisette®. When ready to serve, place a few figs onto each plate. Drizzle with caramelized anisette sauce and Carnaval Sauce. Sprinkle with toasted pine nuts.

• 1 ½ cups soymilk creamer (plain)
• 1 strip orange zest (½ x 2”)
• 2 cinnamon sticks
• 1/8 tsp salt
• 6 large egg yolks
• ½ cup granulated sugar
• 1 tsp pure vanilla extract

In medium saucepan, simmer soymilk, zest, cinnamon sticks and salt for 3-5 minutes. Remove from heat and let cool for at least 10 minutes. Meanwhile, pour 2”of water into bottom pot of double boiler and place over medium-high heat. In a medium bowl, beat yolks just until blended. Add sugar and mix to blend, then set aside. Once seasoned soymilk has cooled, strain into yolk mixture and stir to blend. Now, transfer sauce to top pot of double boiler and stir constantly until it thickens (about 2-3 minutes over boiling water). Immediately remove from heat and sir in vanilla. Transfer to bowl, cover with plastic wrap and chill for at least 4 hours.