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Plum Sherbert with Orange Juice and Plum Wine

Servings: 6
A pretty pink dessert that is refreshing and light. Plums with dark purple skin or flesh will give the sherbet beautiful color. Serve a pot of green tea alongside.

5 firm but ripe plums, halved, pitted, cut into large chunks
1/2 cup sugar
1/4 cup water
1/2 cup fresh orange juice
1/2 cup light corn syrup
2 tablespoons Japanese plum wine-Optional*
2 teaspoons grated orange peel
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
Large pinch of salt
1 cup whipping cream

Combine plums, sugar and 1/4 cup water in heavy medium saucepan. Cook over medium-low heat until plums are tender and liquid is syrupy, about 12 minutes. Cool completely.

Transfer plum mixture to processor and puree until almost smooth. Mix in orange juice, corn syrup, plum wine, orange peel, lemon juice, vanilla extract and pinch of salt. Add cream and process just until well blended. Transfer mixture to ice cream maker and process according to manufacturer’s instructions. Transfer mixture to covered container and freeze until firm, about 3 hours. (sherbet can be prepared 2 days ahead. Keep frozen.) Scoop sherbet into bowls. Drizzle additional plum wine over sherbet and serve.

*Note: Plum wine is optional. Plum Syrup can be drizzled over sherbert instead of Plum wine.

Makes 6 servings.

Source: Bon Appetit-April 2002
Date: August 31, 2002