Warm Plums With Cinnamon Toast and Red Plum Sorbet
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
- Âľpound ripe red plums, pitted and chopped
- â…“cup plus 2 tablespoons water
- ½cup sugar
- ½teaspoon vanilla extract
- 1teaspoon fresh lemon juice
- 6large plums, underripe, halved and pitted
- ½cup sugar
- â…“cup water
- Âľteaspoon ground cinnamon
- 4large slices white bread, toasted, crusts removed
- 2tablespoons unsalted butter, softened
For the Sorbet
For the Plums and Cinnamon Toast
Nutritional analysis per serving (4 servings)
443 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 92 grams carbohydrates; 5 grams dietary fiber; 73 grams sugars; 5 grams protein; 175 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sorbet: Combine chopped plums and 2 tablespoons of the water in a heavy saucepan. Cook over medium-low heat until soft, about 15 minutes. Transfer to a blender and puree until smooth, set aside.
- Step 2
Place the remaining water and sugar in a clean saucepan and boil for 4 minutes. Combine plum puree, sugar syrup, vanilla extract and lemon juice in a glass or ceramic bowl. Refrigerate until chilled. Pour the mixture into an ice-cream maker and proceed according to manufacturer's directions.
- Step 3
Prepare the plums: preheat the oven to 350 degrees. Place the halved plums, cut side up, in an earthenware dish or heavy skillet. Sprinkle with the sugar and water, and dust with ½ teaspoon of the cinnamon. Bake until tender, about 25 minutes. Remove from oven and keep warm.
- Step 4
Meanwhile, make the cinnamon toast. Preheat the broiler. Place the toast on a baking sheet. Spread with butter and dust with the remaining cinnamon. Broil just until the butter starts to bubble, about 2 minutes. Remove and set aside.
- Step 5
To assemble the dessert, arrange 3 plum halves like flower petals on each of four dessert plates. Place a small scoop of sorbet in the middle, drizzle with a spoonful of the plum juices and serve with cinnamon toast.
Private Notes