Red Wine And Rosemary Figs With Fromage Blanc Sorbet Recipes
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 325 g, Fiber 2 g, Protein 4 g, Sodium 10 g
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