Master Recipe

Roasted Thyme-Infused Figs with Roasted Fig Sorbet

One day as I was creating a roasted fig sorbet, I lifted the colorful, fragrant whole figs from the oven and realized that the perfect accompaniment to this soon-to-be-frozen dessert would be the whole roasted fruits themselves, served warm alongside the sorbet. The contrasting temperatures bring out such different notes in the fruit, providing a sort of fig flavor spectrum.

Figs are not the only fruit that works beautifully with this master preparation. Try also red and purple plums, a mix of winter fruits that might include sliced apples, pears, and quince, or peaches and apricots in the summer months.

6 SERVINGS

---

       EQUIPMENT: A rectangular porcelain baking dish, about 8 × 12 inches (20 × 30 cm); a blender or a food processor; an ice cream maker; 6 ice cream bowls, chilled in the freezer.

        2 pounds (1 kg) fresh figs, stems trimmed

        6 tablespoons (75 g) Vanilla Sugar

        Grated zest of 1 organic lemon

        1 teaspoon fresh thyme leaves

        2 tablespoons sweet red wine, such as port or a vin doux naturel from Rasteau

        1 cup (250 g) plain Greek-style whole-milk yogurt

        2 tablespoons Invert Sugar Syrup or light corn syrup

1.     Center a rack in the oven. Preheat the oven to 400°F (200°C).

2.     Cut an X in the top of each fig and gently squeeze from the bottom to open the fruit like a flower. Arrange the figs, cut side up and side by side, in the baking dish. Scatter the sugar, lemon zest, thyme, and wine over the figs.

3.     Roast, uncovered, until hot and bubbling, about 30 minutes.

4.     Set aside half the figs to serve whole. Transfer the other half to a container and refrigerate until thoroughly chilled.

5.     At serving time, combine the chilled roasted figs and their liquid, the yogurt, and the syrup in the blender or food processor and puree. Transfer the mixture to the ice cream maker and freeze according to the manufacturer’s instructions. For best results, serve the sorbet in well-chilled ice cream bowls as soon as it is frozen. Do not refreeze. Warm the whole figs and their juices and serve in shallow bowls with a generous scoop of the sorbet.

VARIATIONS

ROASTED PLUMS WITH VANILLA AND STAR ANISE

In place of the figs, use 10 red plums and 10 purple plums (about 2 pounds or 1 kg of each), halved, pitted, and roasted as directed, seasoning the plums lightly with Vanilla Powder, 2 whole star anise, grated zest of half an organic orange, and 2 tablespoons crème de cassis (blackcurrant liqueur). From step 3, follow the instructions for the sorbet and serving.

ROASTED APPLES AND PEARS WITH BEAUMES-DE-VENISE AND HONEY

In place of the figs, use 2 red winter apples (cored and cut into 8 wedges), 4 red pears (quartered lengthwise, cored, and each quarter halved), the grated zest of 2 organic oranges, 6 tablespoons honey, and 2 tablespoons Beaumes-de-Venise or other sweet wine. From step 3, follow the instructions for the sorbet and serving.