Fig Sorbet
Description
The dish is prepared without unnecessary complications. Make the sorbet. Bring sugar, water, honey, and lemon zest to a boil in a medium saucepan, stirring until the sugar dissolves. Remove from heat and let stand for 10 minutes. Whisk in lemon juice and cheese. Allow to cool completely. Cover and refrigerate for 4 hours or overnight. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a large container and freeze until firm, about 1 hour (or up to 1 week). Prepare the figs. Sprinkle sugar into a saucepan. Cook over medium heat until the sugar turns light golden, about 5 minutes. Add wine, stirring until the sugar dissolves. Add rosemary and lemon zest, and cook until the liquid reduces by half, about 8 minutes. Add figs and cook until the liquid thickens and the figs become tender, about 4 minutes. Let cool to room temperature. Remove rosemary and lemon zest. Divide the sorbet among 6 serving dishes, topping each with fig syrup. Serve immediately. The finished dessert is ready to be served.