Fresh Fig And Port Sorbet Recipes

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.

Steps:

• Remove the outer skin of the cactus figs to expose the light green flesh. Push the flesh through a mesh sieve into a bowl, collecting the juice and trapping the seeds and pulp.
• Combine water and sugar in a saucepan over medium heat. Bring to a boil, stirring frequently until thickened, about 5 minutes. Remove from heat; allow to cool slightly, about 15 minutes.
• Stir cactus juice and lime juice into the sugar water. Mix thoroughly; chill for 1 hour.
• Pour cactus-lime mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Steps:

• Bring 1 pound chopped fresh figs, 1 1/2 cups sugar, the seeds from 1/2 vanilla bean and a pinch of salt to a boil in a saucepan over medium heat and stir until the sugar melts. Continue cooking, stirring occasionally, until a drop of the mixture sets on a chilled plate, about 20 minutes. Remove from the heat. Stir in 1 tablespoon each lemon juice and ruby port, and a pinch of pepper. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process (see Cook's Note) for 15 minutes. Serve this with goat cheese, prosciutto and crackers.

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!

Steps:

• Combine preserves and port in a small saucepan. Heat over medium heat until thickened, about 6 minutes. Remove from heat and set aside to cool.
• Fill each tart shell with 1 tablespoon fig/port mixture.
• Whip cream in a large ice cold bowl, using an electric mixer. Gradually add the sugar and cinnamon extract and whip until stiff peaks. Place the whipped cream in a resealable plastic bag and cut 1/2 inch off the corner of the bag.
• Top each tartlet with a dollop of whipped cream. Garnish with a dusting of cinnamon and powdered sugar.

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.

Steps:

• Add 2 cups water and the sugar to a saucepan.
• Cook, stirring constantly, until the syrup boils and the sugar has dissolved; refrigerate until thoroughly chilled.
• Place the figs in the bowl of a food processor; puree.
• Add the puree to the chilled syrup; stir in the lime juice.
• Taste, and add more juice if desired.
• Freeze sorbet in an ice-cream maker following the manufacturer's directions until the mixture begins to freeze.
• Then scoop mixture into a storage container, seal tightly, and freeze for several hours or overnight.
• **Black Mission figs give the sorbet a ruby color, speckled with black if the figs are unpeeled; Green figs will result in pale pink color speckled with green if left unpeeled.