Gettin' figgy with it :)

When life gives you figs, make some sorbet! Lobster brought home a few dozen figs the other day so I had a lot of experimenting to do. I sliced them and ate them with Greek yogurt drizzled with some honey, stuffed them in a pork tenderloin with some blue cheese wrapped in bacon and then finally made some sorbet. As you can see since there's no post for the pork, it didn't make it on the NuM NuM. But the sorbet was surprisingly tasty and refreshing. Who knew it was so easy to make your own sorbet at home! No fancy ice cream maker required - although I am trying everything humanely possibly to justify why I don't need another appliance in my kitchen. Anyway this sorbet was a nice ending to a meal on a hot summer night. I imagine you could swap out the figs for any kind of fruit and it would be just as delicious. Bon Appetit!

Fig Sorbet
Adapted from here
Makes about 6 cups

10 figs (about 1 pound)
1/4 cup water
1/3 cup sugar
1 lemon (untreated, you will need a clean peel)
1 1/2 cup water
Balsamic vinegar

1. Cut the ends (and stem pieces) from the figs, and cut into large chunks (keep the skins on). Add the 1/4 cup water to the fig pieces in a medium frying pan or saucepan and zest the lemon directly into the mix. Cover and cook for 8-10 minutes, stirring occasionally.
2. Add the sugar and one turn of your hand around the pan with some balsamic vinegar and stir with the lid off until they start to break down and get “jamlike.” Remove from heat and let cool. Puree the mixture (I used a mixer) and slowly incorporate the 1 1/2c. water while blending. Taste and add more water and/or lemon juice if necessary.
3. Pour into a freezer-safe dish and freeze for several hours (or use your ice cream machine). (I used a Pyrex glass dish) Set out for 5-10 minutes before serving to soften.