- 31
- July
- 2007
plums!
It is good to know people with fruit trees. I, for example, am lovingly raising two fig trees and a dwarf pomegranate on my property. In a couple of years, I will be a very handy person to know. When an entire mature-tree's worth of fruit comes ripe all at once, the owner of said tree is usually pretty enthusiastic to lay fruit upon anyone who will take it off their hands. This is how I recently acquired a sack of extremely ripe plums. They were so ripe, in fact, that they could hardly be eaten out of the hand: they were juicing under their own weight. So what does one do with plum juice? I thought jelly, sorbet, ice cream, and wine. I chose sorbet and wine. The wine is so far unremarkable: just burping away towards yet-unknowable results. The sorbet, however, was very special.
Honeyed Plum Sorbet
Ingredients:
1 quart strained plum juice
1/2 cup honey
Procedure:
1. Combine juice and honey and whisk well to combine.
2. Taste. Adjust sugar/acid balance if desired.
3. Chill.
4. Freeze in your ice cream freezer according to manufacturer's instructions.
5. Enjoy with some kind of contrasting element: something smooth and creamy or salty and crunchy. Or both.
