Best Red Wine And Rosemary Figs With Fromage Blanc Sorbet Recipes

Red Wine and Rosemary Figs with Fromage Blanc Sorbet image

Provided by Martha Stewart

Number Of Ingredients 11

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
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

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

Red Wine-Raspberry Sorbet image

Provided by David Lebovitz

Yield Makes about 1 quart (1 liter)

Number Of Ingredients 4

1 cup (200 g) sugar
3/4 cup (180 ml) water
1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
3 cups (15 ounces/400 g) raspberries

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.