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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This fabulous sorbet is a twist on the classic prune Armagnac ice cream. The prunes can macerate in the Armagnac indefinitely if kept in an airtight container in a cool, dark place. Ingredients:
1 cup pitted prunes (7 ounces) |
1 cup armagnac |
3/4 cup sugar |
2 cups cold water |
1/2 cup fresh orange juice |
garnish: slivers of prune |
Directions:
1. Combine prunes and Armagnac in an airtight container and let macerate at room temperature at least 24 hours.
2. Bring sugar and 3/4 cup cold water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 2 minutes.
3. Purée prune and Armagnac mixture with sugar syrup in a food processor until very smooth, about 2 minutes. Add orange juice and remaining 1 1/4 cups cold water and pulse to combine. Force through a fine-mesh sieve into a bowl and discard solids. Chill until cold, about 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
4. Cooks' note: Sorbet can be made 1 day ahead.
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