Sorbetto di Fichi e Miele
Region: Italy, Apulia
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.