Plum Sorbet With Pistachio Rose Brittle Honeyed Plums Recipes

PLUM SORBET

Steps:

• Combine plums, orange juice, sugar, and orange peel in a blender.
• Use the puree button on your blender until it is smooth.
• Pour the mixture into a freezer safe dish, and put in your freezer for about 4 hours.
• About half an hour before you are ready to eat it, puree it one more time in your blender.
• You should keep it in the freezer until you're ready to eat.

PLUM SORBET WITH PISTACHIO ROSE BRITTLE & HONEYED PLUMS

Steps:

• Toss 2 cups plums, 1 tablespoon honey and a pinch of salt together in a medium bowl. Cover and chill until ready to serve.
• Heat 3/4 cup honey and 1/4 cup water in a large saucepan over medium high until boiling. Add remaining plums and cook until plums begin to fall apart and mixture is jammy, 15 to 20 minutes. Let cool slightly; transfer to a blender. Puree plum mixture, yogurt, cardamom, gin and 1/8 teaspoon salt until completely smooth. Line a medium metal bowl or loaf pan with plastic wrap and scrape in sorbet mixture. Freeze until firm, about 6 hours.
• Meanwhile, arrange a rack in center of oven; preheat to 350 degrees F. Toss pistachios, pine nuts, 1/4 cup honey, and 1/2 teaspoon salt in a medium bowl. Scrape onto a silpat- or parchment-lined rimmed baking sheet and spread in a single layer. Bake brittle until pistachios are golden brown and honey is bubbly, 15-20 minutes. Sprinkle with rose petals and lightly press to adhere. Let cool until hardened, then break up into small pieces; discard any dark brown, bitter pieces.
• Scoop sorbet into bowls and top with macerated plums and broken brittle.

SIMPLE PLUM SORBET

Steps:

• Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until very smooth. Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.
• Mix the Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes. Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.
• Makes a little less than one quart of sorbet.

PLUM SORBET

Steps:

• Halve and pit plums and in a large saucepan cook with remaining ingredients over moderate heat, stirring, until plums release their liquid and mixture comes to a simmer. Simmer mixture, stirring, 5 minutes and cool slightly.
• In a blender purée mixture in 2 batches and pour through a fine sieve into a bowl. Chill mixture, covered, until cold, about 2 hours. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps, covered and frozen, 1 week.

PLUM SORBET

Steps:

• Drain plums but reserve syrup.
• Remove stones from plums.
• Blend or process plums and syrup until smooth.
• Place plum mixture in a saucepan and add marsala, sugar and lemon juice.
• Bring to a gentle simmer and cook, stirring frequently, until sugar melts.
• Pour into a suitable container (I use a 20cm round cake tin), cover tightly with foil (or similar) and place in the freezer.
• Leave for several hours until mixture is slushy and partially set.
• Beat egg whites until soft peaks form.
• Add sugar gradually, beating between each addition.
• Gently fold beaten egg whites through partially frozen plum mixture.
• Return to freezer, stirring occasionally (once or twice should do), until the mixture sets.
• Serve in glass bowls with a little cream poured over (the cream hardens and makes a lovely topping!).

PLUM SORBET WITH SLOE GIN.

Steps:

• In a blender combine all ingredients and blend until uniform. There will be flecks of peel.
• Pour this into a cake layer pan.
• Freeze for about one hour, and then mix with a fork.
• Every half hour, keep mixing with a fork to break up the ice crystals.
• This takes about 3 hours to freeze.
• Serve.

PLUM GOOD PICKLED PLUMS

Steps:

• Wash the fruit and prick each plum with a fork.
• Put all the other ingredients into a saucepan and bring to a gentle boil, stirring until the sugar has melted.
• Add plums and cook for 3-4 minutes.
• Put plums into sterilized jars.
• Keep boiling the syrup until it thickens, pour over plums.
• Check the jars are sealed, keep for 2 months before using.