Ginger Fig And Cranberry Semifreddo With Blackberry Sauce Recipes

GINGER, FIG, AND CRANBERRY SEMIFREDDO WITH BLACKBERRY SAUCE

Steps:

• Line 9x5x3-inch metal loaf pan with plastic wrap, extending over sides by 3 inches. Whisk egg yolks, sugar and white wine in medium metal bowl to blend. Set bowl over saucepan of simmering water; whisk egg mixture constantly until candy thermometer registers 160°F, about 5 minutes. Remove from over water. Using electric mixer, beat until cool and thick, about 5 minutes. Beat in orange peel.
• Beat chilled whipping cream in large bowl until peaks form. Add egg mixture and gently fold together. Fold in chopped figs, chopped cranberries, and minced ginger. Transfer mixture to prepared pan. Cover with plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)
• Turn semifreddo out onto platter. Peel off plastic wrap. Let stand 5 minutes to soften slightly. Slice semifreddo. Place 1 slice of semifreddo on each plate. Drizzle Blackberry Sauce over each slice and serve.

GINGER CRANBERRY SAUCE

Steps:

• 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
• 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

BLACKBERRY SAUCE

Steps:

• Puree all ingredients in processor. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated.)

GINGER CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.