Friday, March 19, 2010
I haven’t had a lot of time to spend in the kitchen lately, but it made me so sad to see the gorgeous plums I bought sitting unloved in the fruit bowl and I just had to make something delicious with them. And then few weeks ago at work, I was updating the menu for one of our venues, Kit & Kaboodle Supper Club and I remembered a fantastic cocktail I’d had there before called ‘Vanity’.
I was drawn to it because of the blood plum jam and brown sugar combination no doubt, and I decided to try and recreate those flavours in the form of a sorbet. It’s been a goal of mine this year to share many more original recipes, and this one turned out even better than I had hoped. It’s my current favourite, and I’ll definitely be making it again and experimenting more in the future.
I started by simmering the quartered plums with water, brown sugar, cinnamon and vanilla extract until they were tender. I removed the skins with tongs (they come off easily once the plums are tender), added the vanilla and the vodka, cooled to room temperature, and then promptly forgot about it until a day or two later (this step is optional). The mixture is then pureed in the blender, and churned in an ice cream maker. And it’s amazing! The combination of flavours is just superb. It’s refreshing but sophisticated, with a great depth from the brown sugar. Eat it outdoors, at sunset on a late summer evening.
‘Vanity’ Plum and Brown Sugar Sorbet
Makes 1 litre
• 5 medium plums, stone removed, cut into eighths
• 1 cup water
• ½ cup brown sugar
• 1 tablespoon lime juice
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 30ml (1 shot) vanilla vodka
1. Place the plums, water, brown sugar, lime juice and cinnamon stick in a saucepan over medium heat, stirring to dissolve the sugar. Cook, covered, stirring occasionally until the plums are tender and the skins are starting to peel off the fruit on their own. Remove the skins with tongs and discard.
2. Stir in vanilla extract and vanilla vodka, and more lime juice to taste. Cool to room temperature.
3. Remove the cinnamon stick and puree mixture in a blender or food processor until smooth.
4. Churn in an ice cream maker according to manufacturer’s instructions, and then freeze overnight or until scoopable.