Red Wine and Rosemary Figs with Fromage Blanc Sorbet
If you lack the time -- or an ice cream maker -- you can substitute store-bought lemon sorbet for homemade.
- Servings: 6
Source: Martha Stewart Living, September 2008
For the Figs
- 1/2 cup sugar
- 2 cups dry red wine, such as Pinot Noir
- 2 stems fresh rosemary
- 3 strips (3 inches each) lemon zest
- 1 pound fresh figs (any type), quartered
For the Sorbet
- 3/4 cup sugar
- 1 1/2 cups water
- 2 tablespoons honey
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 8 ounces fromage blanc
Make the sorbet: Bring sugar, water, honey, and lemon zest to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let stand 10 minutes. Whisk in lemon juice and fromage blanc. Let cool completely. Cover and refrigerate until chilled, about 4 hours (or overnight).
Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour (or up to 1 week).
Make the figs: Sprinkle sugar over bottom of a 12-inch saute pan. Cook over medium-high heat, swirling pan occasionally, until sugar is light gold, about 5 minutes.
Add wine in a slow, steady stream, stirring until sugar dissolves. Add rosemary and lemon zest, and simmer until reduced by half, about 8 minutes. Add figs, and cook until liquid is syrupy and figs are soft, about 4 minutes. Let cool to room temperature. Discard rosemary and lemon zest.
Divide sorbet among 6 dishes, and spoon figs and syrup over the top. Serve immediately.