Red Wine and Rosemary Figs with Fromage Blanc Sorbet

Martha Stewart Living, September 2008
  • Yield Serves 6
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  • For the Sorbet

    • 3/4 cup sugar
    • 1 1/2 cups water
    • 2 tablespoons honey
    • 2 teaspoons finely grated lemon zest
    • 1 tablespoon fresh lemon juice
    • 8 ounces fromage blanc
  • For the Figs

    • 1/2 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


  1. 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).

  2. 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 for up to 1 week).

  3. 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.

  4. 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.

  5. Divide sorbet among 6 dishes, and spoon figs and syrup over the top. Serve immediately.

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