Black Plum Sorbet With Honey And Thyme Recipes

BLACK-PLUM SORBET WITH HONEY AND THYME

Steps:

• Dissolve the sugar in 1/2 cup water over medium heat. Once the sugar is dissolved, remove the pan from the heat and add the thyme sprigs, pressing them under the surface of the syrup. Allow them to steep for 1 hour.
• Meanwhile, peel and pit the plums, chopping them coarsely as you do. Combine the plums, about 1/3 of the skin, the ascorbic acid and salt in the bowl of a food processor. Process until smooth.
• Remove the thyme sprigs from the syrup and stir in the honey until dissolved. Pour 1/2 cup of the honey-thyme syrup into the plum mixture and process until blended. Taste the mixture; it should be sweet, but not intensely so. If plums were underripe, you might need to add a little more syrup. Pour mixture into a bowl and refrigerate for at least 2 hours before churning in an ice-cream maker. Set up to finish in the freezer.

PLUM SORBET OR GRANITA

Steps:

• Combine the red wine, clove, peppercorns, vanilla and sugar in a saucepan. Bring to a boil, reduce the heat and simmer 5 minutes. Remove from the heat and strain into a bowl. Allow to cool. Blend the plums with the honey, corn syrup and wine syrup in a blender until smooth. Chill for 2 hours or overnight.
• If you are making granita, place a 9-by-11-inch baking dish in the freezer. You may omit the corn syrup and reduce the sugar if desired.
• Using an immersion blender, blend the plum mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

BLACK PLUM SORBET

Steps:

• In a saucepan combine the plums, the lemon juice, and 1/4 cup water and cook the mixture over moderate heat, stirring occasionally, for 10 to 15 minutes, or until the plums are soft. While the plums are cooking, in a small saucepan combine the sugar and 3/4 cup water, cook the mixture over moderate heat, stirring, until the sugar is dissolved, stir in the kirsch. In a blender or food processor purée the plums with the kirsch syrup. Strain the purée through a fine sieve into a bowl, let it cool, and freeze it in an ice-cream freezer according to the manufacturer's instructions.

HONEY THYME BLUES

Steps:

• Place the gin, lemon juice, honey syrup, thyme leaves and 3 dashes of orange bitters into a shaker. Lightly muddle the thyme leaves, add large ice cubes and shake vigorously. Strain into a coupe glass, garnish with remaining thyme sprig and serve.
• In a small saucepan over medium heat, heat the honey and water until incorporated and the honey has dissolved. Cool to room temperature before using.

PLUM SORBET WITH BLACK-CURRANT LIQUEUR

Steps:

• Stir sugar and 1 cup water in small saucepan over medium heat until sugar completely dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill simple syrup until cold.
• Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled simple syrup and 1/4 cup crème de cassis into plum puree. Transfer to ice cream maker and process according to manufacturer's instructions. Spoon mixture into freezer container; cover and freeze until firm, at least 2 hours and up to 4 days.
• Scoop sorbet into 4 dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.

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.