Directions

• Sundae:Place 3 pieces of fig in the bottom of a large sundae glass. Cover the figs with 2 scoops of ice cream. Place 3 more fig pieces over the ice cream along with 1/4 cup strawberry topping. Add 2 more scoops of ice cream topped with the remaining 1/4 cup strawberry topping. Garnish the sundae with the whipped cream, sliced almonds, candied ginger, and remaining fig pieces.
• Topping:Slice the berries in half (or into quarters if they are very large) and place them in a large, heavy non-reactive saucepan with the sugar and lime juice. Toss until the berries are well coated with sugar. Set aside for 2 hours or until the berries have released their juice.
• Place the pan with the berries over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a simmer.
• Add the almond extract and candied ginger. Cook, stirring frequently, for 10 minutes.
• Remove the pan from the heat and skim any foam that has formed. Stir in the almonds and allow the topping to cool. Refrigerate the topping for at least 2 hours before using.
• The topping may be kept tightly covered in the refrigerator for up to 1 week.