Best Fresh Fig And Port Sorbet Recipes

FRESH FIG AND LIME SORBET

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.

FIG SORBET

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.

PORK LOIN WITH FIG AND PORT SAUCE

Steps:

• For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For the pork: Preheat the oven to 425 degrees F.
• Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
• Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.