Jacques' Flambeed Figs
To flambe something simply means to cover it with spirits then set it alight. Never pour the alcohol right from the bottle if the food is on the stove; any splashback can be ignited and the flame can travel inside the bottle.
In a large skillet, melt butter over medium-high heat. Add figs and sugar. Cook one minute. Add port, and ignite. Cook until flames disappear and the mixture is reduced and syrupy, about one minute.
Spoon mixture over ice cream, and serve immediately.
SourceMartha Stewart Living Television