Warm figs with fruit sorbet

Method

1. Prepare the fruity ice cream first of all. Bring the sugar and water to the boil in a saucepan and cook until the sugar has melted, forming a syrup.

2. Cool the syrup and chill in the fridge for 30 minutes.

3. In a jug blender blend together the mango, passion fruit juice, lemon juice and sugar syrup into a puree.

4. Pour the fruit puree into an ice cream maker and churn, according to instructions, until thickened into a sorbet. Transfer into a freezer-proof container and freeze for 4 hours before until serving.

5. To cook the figs, heat through a saucepan. Add the cinnamon stick, peppercorns and rosemary to the warm pan and heat through briefly.

6. Pour in the Port, Shiraz, brown sugar and caster sugar. Bring to the boil and cook until reduced and thickened into a syrup.

7. Add the figs and poach for 5 minutes, until tender.

8. Serve the figs warm or at room temperature with the sorbet.

Comments                        add a comment

Be the first to add a comment...

Ingredients

2 cm cinnamon stick
8 peppercorns
1 sprig of fresh rosemary
300ml port
450ml Shiraz wine
150g dark brown sugar
300g caster sugar
12 fresh figs

For the Fruity sorbet:

1 ripe mango, peeled, chopped and pureed
juice of 2 passion-fruit, strained
grated zest and juice of 1 lemon
175g Sugar
300ml water

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Save money on shopping bills
Afternoon tea, curry cookery courses and more!