Merlot & Rosemary Macerated Figs with Fromage Blanc Sorbet
For the Sorbet: Bring the sugar, water, honey, and lemon zest to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let stand 10-15 minutes. Whisk in fromage blanc and then the lemon juice. Let cool completely. Cover and refrigerate until chilled, overnight is best.
Freeze mixture in an ice cream maker according to the manufacturer’s directions. Transfer to a large container, and freeze until firm, about 1 hour.
For the Figs: Sprinkle sugar over bottom of a 10-12-inch sauté pan. Cook over medium-high heat, gently swirling pan occasionally, until sugar is lightly golden, about 5 minutes. Add wine in a slow, steady stream, stirring gently to make sure all the sugar dissolves. Add rosemary and lemon zest, and simmer until reduced by half. Add the figs, and simmer until liquid is syrupy and figs are soft, about 3-5 minutes. Let cool to room temperature. Remove rosemary and lemon zest.
To Serve: Divide sorbet among dessert dishes, and spoon figs and syrup over the top. Enjoy!
In Your Glass
For dessert deliciousness, we’ve enjoyed this end-of-meal dish with several wines including a fruit-forward sparkling Rosé. And, no surprise, another good choice which offers a vivid, youthful profile is Shafer’s Merlot with its enticing blend of blackberry and dark cherry flavors and aromas.