The temperature plummeted last week. We closed the windows up tight against the cool wind and I actually needed a sweater while working on the computer. We started talking about buying a wood stove and I pulled my slippers out of the closet.

Visions of steaming, slowly cooked dishes swirled around in my head.
Boeuf Bourguignon and Coq au Vin
Blanquette de Veau and Cassoulet
Gumbo and Scallop Chowder and Risotto

Then, Sunday morning, the heat returned. With a vengeance! We sat having a long lunch at our friends house, sweating and hot and uncomfortable. Even some cold rosé didn't cool us off.

But some gorgeous homemade fig sorbet did!

Guess the slippers can be put away for a while longer.

Fig Sorbet
thank you to Sara from Ms. Adventures in Italy for this recipe and thank you to Hew for making the sorbet

10 figs (about 1 pound/500g)
1/4c. (75ml) water
1/3c. (75g) sugar
1 lemon (untreated, you will need a clean peel)

1 1/2 c. water (375ml)

1. Cut the ends (and stem pieces) from the figs, and cut into large chunks (keep the skins on). Add the 1/4c. 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 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 my trusty wand blender) 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 low, throwaway container that is good to bring with you to parties, so you can forget it! Set out for 5-10 minutes before serving to soften.