Food & Cooking Recipes Dessert & Treats Recipes Red Wine and Rosemary Figs with Fromage Blanc Sorbet Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 If you lack the time -- or an ice cream maker -- you can substitute store-bought lemon sorbet for homemade. Ingredients For the Figs ½ 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 ¾ cup sugar 1 ½ cups water 2 tablespoons honey 2 teaspoons finely grated lemon zest 1 tablespoon fresh lemon juice 8 ounces fromage blanc Directions 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. Rate it Print