Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 1, 2023
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Fig and Honey Sorbet
Sorbetto di Fichi e Miele
Region: Italy, Apulia
Category: Desserts
Season: Any
Difficulty: Easy

You will want to make this in September when delicious Black Mission figs come to the market.  They are soft and impossibly seductive. This recipe from the south of Italy is a favorite.  This sorbet will be a bit chunky with fig pieces.  If you prefer a smoother result, place the mixture as soon as it cools in the saucepan in a food processor and run by pulsing until smooth, then place in the freezer.

[photo: Clifford A. Wright]

Yield: Makes 1 quart
Preparation Time: 3 hours 15 minutes

1 3/4 cup water

3/4 cup sugar

1 pound ripe figs, stems removed, quartered

2 heaping tablespoons orange blossom honey

1 tablespoon orange liqueur, such as Cointreau or Grand Marnier

In a saucepan, bring the water to a boil over medium-high heat with the sugar and figs, stirring roughly so the fig break up, 5 minutes.  Add the honey and orange liqueur and cool.  Transfer to a metal bowl and place in the freezer for 3 hours, stirring once every 30 minutes. 

Variation: 

Note: 

Posted: 12/13/2006



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If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
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© 1999-2023 Clifford A. Wright