Red Wine And Rosemary Figs With Fromage Blanc Sorbet Recipes

RED WINE AND ROSEMARY FIGS WITH FROMAGE BLANC SORBET

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.

WINE-POACHED FIGS

Steps:

• Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.

RED WINE-RASPBERRY SORBET

Steps:

• In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
• To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• Variation:
• For a lighter-tasting sorbet, use rosé in place of the red wine.

RED WINE GRANITA

Steps:

• Combine wine and fructose in a medium saucepan. Bring to a boil, and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex pie plate. Freeze until firm, about 4 hours.