SORBET:
2 pounds peaches, peeled and cut into chunks
1 cup sugar
1/4 cup port
COMPOTE:
1 cup port
1/3 cup raisins (preferably Red Flame seedless)
1 tablespoon honey (preferably chestnut honey)
3 green Kelsey plums, cut in wedges
1/2 cup Monukka grapes, or other red grapes
3 fresh figs, cut in half
For the sorbet:
Put the peaches in a blender and blend until smooth. You should have about 4 cups puree. Pour about 1 cup of the peach puree into a small saucepan. Add the sugar and cook over moderately low heat, stirring, just until the sugar dissolves. Combine with the remaining puree; stir in the port. Chill thoroughly. Freeze in an ice cream freezer according to manufacturer’s directions.
For the compote:
Combine the port, raisins and honey in a small saucepan. Bring to a boil over moderately high heat and simmer until the mixture begins to thicken, about 5 minutes. Let stand 15 minutes. Just before serving, rewarm the port mixture. Combine the plums and grapes in a bowl and pour the warm sauce over them. Put a scoop of sorbet into each each serving bowl. Place a fig half in each bowl. Spoon the warm compote over and around the fig and sorbet.
Makes 6 servings.
Calories 325 Fat 0 g Carbs 70 g Sodium 7 mg Fiber 2 g.