FIG SORBET
I love fig ice cream, so I decided to try sorbet, and although I wasn't crazy about the color, I couldn't resist the flavor. Make sure to use fully ripe, sweet figs for this. My favorite way to make this is with red wine.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the water or wine and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Add the rose geranium or rose water, remove from the heat and allow to cool. Strain if you steeped the rose geranium sprig.
- Combine all of the ingredients in a blender and purée until smooth. You may have to do this in two batches. Chill in the refrigerator for 2 hours or overnight.
- Chill a container in the freezer. Blend the mixture with an immersion blender for 30 seconds, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams
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
FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE
When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.
Provided by French Tart
Categories Chutneys
Time 1h20m
Yield 5 350g Jars
Number Of Ingredients 12
Steps:
- Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
- Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
- Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
FRESH FIG AND PORT SORBET
The ingredients are clearly classic Portuguese (figs, port) and sorbet was almost part of the Moorish repertoire (ice was brought from the Sierra Nevada mountains to the Alhambra to provide coolness for sliced fruit), but in all other respects, this is about as non-traditional a recipe as you can find for the Zaar World Tour 5 (2009)! This recipe uses no milk or cream; the flavor of the figs and port is there, but understated and it is absolutely wonderful. You can stay within the traditional Iberian palate and use vanilla sugar instead of plain sugar (don't use vanilla extract, unless you cook off the alcohol), but that's just gilding the lilly. Full credit goes to Eating Out Loud (http://www.eatingoutloud.com/2008/08/fresh-fig-port-sorbet.html), who in turn credits Ms. Adventures in Italy for the idea of a Fig Sorbet (http://www.msadventuresinitaly.com/blog/2007/07/03/fresh-fig-sorbet/)
Provided by Gandalf The White
Categories < 4 Hours
Time 1h30m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Trim the hard parts and stems of the figs and quarter the remainder.
- Add the figs and water to a saucepan, cover and bring to a simmer.
- As the mixture heats up, add the lemon zest.
- Stir 2-3 times over the first 10 minutes.
- After about 10 minutes, the figs will soften and begin to break up.
- When the figs are soft, add the sugar and cook uncovered for 2-3 minutes more until the mixture becomes thick and syrupy.
- Remove from the heat.
- Using either a stick blender in the pot or transferring the mixture to a regular blender, VERY CAREFULLY (Remember, this mixture is hot), puree the mixture.
- Now add the port, 1 1/2 cups of water and the lemon zest to the mixture.
- Taste and if it's too tangy (i.e., you didn't have Meyer lemons and substituted regular lemons), you may need to adjust with a tiny amount of sugar.
- Once the mix is cool, pour into your ice cream maker and follow the manufacturer's directions to get a semi-firm consistency.
- Remove the ice cream and place in a container in the freezer compartment of your refrigerator for at least 2 hours.
- Remove, scoop, and enjoy!
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