by AntoniaJames
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A&M's Testing Notes:
Expand CollapseAntoniaJames's Notes:
Expand1 1/4 pounds of plums, any variety Ask a question about this ingredient
1/4 to 1/2 cup sugar, or to taste Ask a question about this ingredient
1/8 to 1/4 teaspoon freshly ground cardamom Ask a question about this ingredient
2-3 teaspoons finely grated fresh ginger Ask a question about this ingredient
1-2 teaspoons vanilla extract (optional) (Please see note, below.) Ask a question about this ingredient
Make a simple syrup using 1/4 cup of sugar and 3 tablespoons of boiling water. Drop an ice cube or two in it, and let it cool in the refrigerator while you prepare the fruit.
Ask a question about this stepPit and quarter the plums. Puree in a food processor until the pieces of skin are very small.
Ask a question about this stepAdd the sugar syrup and pulse for a few seconds to mix. Add the cardamom and ginger and pulse four or five times.
Ask a question about this stepTest and add more cardamom, ginger or sugar -- just add a few tablespoons of granulated sugar and process for another minute or so, if you need more sweetener -- to taste.
Ask a question about this stepAdd the vanilla, if using, and process for a few seconds to combine. Taste again and add more, if you want.
Ask a question about this stepIf using a frozen dessert maker, proceed according to the manufacturer's instructions. Midway through the process, taste test again and add more cardamom or ginger, if necessary.
Ask a question about this stepYou can also just put the sorbet in a large covered bowl in the freezer, and whisk it well every hour until it's frozen. Before freezing, you should whirr it in your food processor for an extra minute or two, to add more air, which will improve the texture.
Ask a question about this stepEnjoy!
Ask a question about this stepN.B. About four months ago, I was introduced to the wonders of Mexican vanilla here on food52, in Texas chicki's recipe called "Aunt T's Vanilla Pudding." It has utterly transformed my take on vanilla extracts. Mexican vanilla (the one I use, in any event), has deep woodsy notes. Its strong flavor holds its own in this recipe. If you can get Mexican vanilla, for this or any other recipe, I encourage you to do so. If you can't get it, use the best Madagascar vanilla you can find. ;o)
Ask a question about this stepThank you! I hope you do, and that you enjoy it. ;o)
I love sweet and tart, beautiful picture...now if only the sun would shine up here in the PacNW!
Thank you (somewhat belatedly . . . this one slipped by me somehow). Hope you've gotten some sunshine. We were overcast and chilly all day yesterday, and it's been unusually cool all summer here, with many more days staying cold and overcast until noon, so I (sort of) know the feeling. ;o)
What a lovely, elegant dessert. Love the combination of flavors here.
Thank you! It is a great combination The sweet-tart flavor of the plums makes it all work, plus the fact all of the flavoring ingredients have about the same degree of strength/boldness. ;o)
AJ, your sorbet looks gorgeous!! I think opinions about the weather are all relative...it's 86 up here and we think we are having a cold spell!
We're about 20-30 degrees cooler than that, and no sun in sight as I look out the window. Makes for dreary days. Sounds like we should all be heading to your place!
Brilliant!! We just got back home and I've been thinking of making plum sorbet and plum ice creams all week. I love the use of cardamom here. Just wonderful! I'm going to take a stab of making mine hopefully tomorrow.
Welcome back. Have fun with whatever you make today! Hope it's warmer up there, as it is cold, cold, cold this side of the tunnel!
I've lost count of the mornings we've had to put the heat on to warm the house up a bit over the last month! We're lucky if the cold, drizzly fog burns off by early afternoon. Tahoe, on the other hand, was sunny sunny sunny with perfect temps!
Looks especially yummy on a hot day. It is a verry beautiful dessert!
Thanks! It hasn't been very hot here this past week or so, but even so, we've enjoyed this sorbet, and the others I've made. I went out of my way to find some organic burgundy plums, to give it that deep rich color. ;o)
What a gorgeous presentation! Love the glass, too, not to overlook that color and those flavors.
Thanks so much. I took about ten shots, and after the third or fourth, the stem of that glass started looking really smudged . . . but of course, I didn't realize that until the photos were uploaded. Alas, we live and learn. I did pick the shot with the best light refraction on the crystal. ;o)
Lovely photo and recipe!
Thank you, Lizthechef! Waterford on a matte black Steinway O makes just about anything look great . . . tried your plum butter recipe last night. Will add a comment to that recipe page. ;o)
Thanks, WinnieAb. I've been drooling over that photo of your hazelnut custard tart. . . . . ;o)
Yours looks and sounds so yummy, too! Been thinking for weeks about a sorbet using Prosecco . . . . ;o)
And I was thinking of using cardamom in mine, but my husband prefers cinnamon so i used it instead! Mind meld week!
I sometimes use both cinnamon and cardamom, but felt it would be just too much, with the ginger, and the vanilla. My plum jam usually has a touch of cinnamon and a tiny pinch of cardamom. The ginger tends to get lost in the jam cooking process, but I may try adding crystallized, next time . . . a great idea picked up from Lizthechef. ;o)
Thank you so much, Sunchowder! I just posted a photo. I'm making myself a smoothie for lunch. Can't wait. ;o)
This looks really delish Antonia...and I have plums in my fridge....:)
Thank you, Sunchowder! It tastes delish, too, she said (modestly). ;o)
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Yum, Antonia James! I can't wait to make this.