lambrusco-poached figs with granita and zabaglione

fichi sciroppati al lambrusco con granita e zabaglione

TOTAL TIME: 60 minutes plus freezing

MAKES: 4 servings

This deeply hued and gorgeous dessert offers a range of textures, from supple poached figs, to icy granita, to soft and smooth zabaglione. Though it does require you to make three different components, the work can be stretched out over a day. Lambrusco, a famous Italian wine, can be sweet and slightly effervescent, which makes it a perfect choice for this recipe.

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Ingredients

For the granita:

2 tablespoons sugar
1/4 cup very hot tap water
1 cup semi-sweet Lambrusco

For the figs:

1 orange
1 1/4 cups semi-sweet Lambrusco
3/4 cup sugar
2 cinnamon sticks
2 whole star anise
10 green cardamom pods
1 teaspoon whole black peppercorns
1 pound fresh black mission figs

For the zabaglione:

1/4 cup semi-sweet Lambrusco
2 tablespoons sugar
4 large egg yolks
1/4 teaspoon kosher salt
1/2 cup heavy cream

Instructions

For the granita: Whisk together sugar and very hot tap water, then whisk in wine. Pour mixture into 13- x 9-inch metal pan. Freeze until icy around edges, about 25 minutes. Using a fork, stir icy portions into middle of pan. Freeze until mixture is frozen, using fork to stir edges into center every 30 minutes, about 2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Granita can be made 1 day ahead. Keep frozen.)

For Figs: Using a sharp vegetable peeler or paring knife, cut 3 wide strips of zest lengthwise from orange, avoiding white pith. Combine zest, wine, sugar, cinnamon sticks, star anise, cardamom and peppercorns in a small saucepan and bring to a boil, then transfer to a bowl and chill until spices infuse poaching liquid, about 3 hours or overnight.

Stem figs and cut in half lengthwise. Strain poaching liquid through a fine-mesh sieve into a medium skillet. Bring liquid to a gentle simmer, then, in batches if necessary, place figs in skillet in a single layer, cut-side down. Simmer until figs give to the touch, 3 to 5 minutes (depending on ripeness). Using a spoon, gently turn figs over, one at a time, and baste with poaching liquid; cook for 1 to 2 minutes longer. Transfer figs to a plate. Bring liquid to a full simmer and cook until thick and syrupy, 3 to 4 minutes. Remove from heat. (Poached figs in poaching liquid keep, chilled in an airtight container, for up to 1 day.)

For the zabaglione: Fill a medium saucepan with 2 inches water; bring water to a simmer. In a medium metal mixing bowl, whisk together wine, sugar, egg yolks and salt. Set bowl over (but not touching) the simmering water. Vigorously and constantly whisk mixture, reducing heat if steam occurs at sides of bowl, until fluffy, light and doubled in volume and a thick ribbon forms when whisk is lifted, about 3 minutes. Chill zabaglione over an ice bath or in refrigerator until cool.

Beat cream until it forms soft peaks; gently fold cream into chilled zabaglione. (Zabaglione will keep, covered and chilled in refrigerator, for up to 4 hours.)

Serve figs in bowls, topped with poaching liquid, granita and zabaglione.

Photo by Nina Choi

November 2010