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Prep Time: 20 Minutes Cook Time: 235 Minutes |
Ready In: 255 Minutes Servings: 1 |
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The combination of plums and red wine gives this sorbet a stunning fuchsia color and a deep, fruit-filled flavor. Think of it as fruity mulled wine that's been frozen into a refreshing dessert. Ingredients:
1 pound ripe red, black, or prune plums, halved lengthwise and pitted |
3/4 cup dry red wine |
3/4 cup sugar |
3/4 cup water |
1 (3-inch) cinnamon stick |
2 (3- by 1-inch) strips lemon zest (removed with a vegetable peeler) |
1 teaspoon fresh lemon juice |
8 black peppercorns |
Directions:
1. Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
2. Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
3. Cooks' notes: · Plum purée can be chilled up to 1 day. · Sorbet keeps, frozen, 1 week.
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