Plum Sorbet - Martha Stewart Living Recipe
Yield: 1 QuartRecipe by luhu.jp
Ingredients:
2 1/4 lbs: Kelsey, Freedom, or Santa Rosa plums, about 9
3/4 cup: Sugar,
1/4 tsp: Salt,
2 tsp: Cognac,
1 tsp: Balsamic vinegar,
Directions:
1. Cut plums in half and remove pits. Cut halves into 1/2-inch pieces.
Combine plums, 3/4 C water, the sugar, and the salt in a 5-quart
nonreactive saucepan. Cook over medium heat until plums break down,
about 30 minutes. Stir occasionally to prevent plums from scorching.
2. Remove from heat and cool slightly. Puree mixture in a food
processor and strain into a medium bowl set over an ice bath to
chill. Stir in cognac and vinegar.
3. Freeze mixture in an ice-cream maker according to manufacturers
instructions.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Source from luhu.jp
Combine plums, 3/4 C water, the sugar, and the salt in a 5-quart
nonreactive saucepan. Cook over medium heat until plums break down,
about 30 minutes. Stir occasionally to prevent plums from scorching.
2. Remove from heat and cool slightly. Puree mixture in a food
processor and strain into a medium bowl set over an ice bath to
chill. Stir in cognac and vinegar.
3. Freeze mixture in an ice-cream maker according to manufacturers
instructions.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Source from luhu.jp