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Here's the recipe as requested by Bramblekiller for plum sorbet.
(I wish I could claim it was mine but its from River Cottage Everyday)
1kg of plums (any but preferably eating rather than culinary) Halved and stoned.
2 vanilla pods
100g of caster sugar (or more depending on taste and tartness of the plums)
250ml of water
Put all the plums in roasting tin. Slit the vanilla pods open lengthways, chop into a few peices and add, along with the sugar and water. Roast on 200 degrees/gas 6 for about 30 mins until the plums are soft and slightly blistered. Allow to cool slightly and rub the plums and all juices through a sieve into a bowl (This takes a bit of time.) Taste the puree and add more sugar if needed (I added alittle honey) then leave to cool completely.
Churn the puree in ice cream machine until very thick, then transfer to freezer to set solid. Alternatively, put puree in a shallow container and place in freezer. Take it out every hour or so, and beat it to distribute the ice crystals throughout the mixture and make a soft sorbet. Three times should be enough.
This is a fab recipe if you are dairy intollerant.
** I used greengages, and added a little honey to the puree. Its very creamy and goes down well after a curry!!**
*It makes a small ice cream containers worth of sorbet, so you could double it easily*
Planning on making a new batch with different plums (depending whats available at the farm shop.)
(I wish I could claim it was mine but its from River Cottage Everyday)
1kg of plums (any but preferably eating rather than culinary) Halved and stoned.
2 vanilla pods
100g of caster sugar (or more depending on taste and tartness of the plums)
250ml of water
Put all the plums in roasting tin. Slit the vanilla pods open lengthways, chop into a few peices and add, along with the sugar and water. Roast on 200 degrees/gas 6 for about 30 mins until the plums are soft and slightly blistered. Allow to cool slightly and rub the plums and all juices through a sieve into a bowl (This takes a bit of time.) Taste the puree and add more sugar if needed (I added alittle honey) then leave to cool completely.
Churn the puree in ice cream machine until very thick, then transfer to freezer to set solid. Alternatively, put puree in a shallow container and place in freezer. Take it out every hour or so, and beat it to distribute the ice crystals throughout the mixture and make a soft sorbet. Three times should be enough.
This is a fab recipe if you are dairy intollerant.
** I used greengages, and added a little honey to the puree. Its very creamy and goes down well after a curry!!**
*It makes a small ice cream containers worth of sorbet, so you could double it easily*
Planning on making a new batch with different plums (depending whats available at the farm shop.)
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