Be the first to Buttermilk, honey, and citrus sorbet showcase baked figs marinated in creme de cassis and flavored with lemongrass and vanilla beans. The figs are baked in parchment paper packets. Plan ahead to prepare and freeze the sorbet as well as marinate the figs.
Prep Time: 2 hours, 15 minutes
Cook Time: 10 minutes
Ingredients:
- For the Sorbet:
- 4 cups (32 fluid ounces/1 liter) lowfat buttermilk
- 1 cup (8 fl ounces/250 ml) heavy (double) cream
- 2/3 cup (8 ounces/250 g) honey
- Juice and grated zest of 1 lemon
- Juice and grated zest of 1 orange
- .
- For the Figs:
- 3/4 cup ( 6 fluid ounces/180 ml) clarified butter
- 2 pounds (1 kg) fresh figs, cut in half and marinated in 1 cup (8 fluid ounces/250 ml) creme de cassis for 2 hours
- 1 stalk lemongrass, cut into 6 equal pieces
- 6 vanilla beans
Preparation:
To make the sorbet, in a large mixing bowl, blend the buttermilk, cream, honey, and the citrus juices and zests. Pour the mixture into an ice-cream freezer and freeze according to the manufacturer's directions, to make a somewhat loose, creamy sorbet (not as stiff as ice cream). Keep frozen.
To bake the figs, preheat an oven to 425 degrees F (220 degrees C). Brush six 12-inch (30-cm) square pieces of parchment sheets in half and place equal portions of the figs on one half of each sheet. Top figs with a piece of lemongrass and 1 vanilla bean. Fold the other half of the parchment over the fig mixture. Then fold the edges over together or pleat and twist the corners to seal tightly.
Place the parchment parcels on a baking sheet. Bake until the figs are heated through, 6 to 9 minutes. Remove the figs from the oven. When cool enough to handle, cut open the parchment and remove and discard the lemongrass and vanilla beans. Carefully transfer the figs to 6 individual goblets or bowls. Top with sorbet.
Yield: 6 servings
Recipe Source: Chef Guenter Seeger as in The South: The Beautiful Cookbook by Maria Reid Rogers (HarperCollins)
Reprinted with permission.
To bake the figs, preheat an oven to 425 degrees F (220 degrees C). Brush six 12-inch (30-cm) square pieces of parchment sheets in half and place equal portions of the figs on one half of each sheet. Top figs with a piece of lemongrass and 1 vanilla bean. Fold the other half of the parchment over the fig mixture. Then fold the edges over together or pleat and twist the corners to seal tightly.
Place the parchment parcels on a baking sheet. Bake until the figs are heated through, 6 to 9 minutes. Remove the figs from the oven. When cool enough to handle, cut open the parchment and remove and discard the lemongrass and vanilla beans. Carefully transfer the figs to 6 individual goblets or bowls. Top with sorbet.
Yield: 6 servings
Recipe Source: Chef Guenter Seeger as in The South: The Beautiful Cookbook by Maria Reid Rogers (HarperCollins)
Reprinted with permission.
