Ingredients
Array
(
[0] => Array
(
[13f987be-985b-4914-89e4-b42ffe7fa026] => Array
(
[title] => preserves, red plum
[ingredientid] => 25683
[ingredientuuid] => 13f987be-985b-4914-89e4-b42ffe7fa026
[quantity] => 1.00
[measure] => pound
[title_custom] => ripe red, black, or prune plums,
[componentid] => 0
[method] => halved lengthwise and pitted
)
[f7c73305-6187-0c94-61be-4731618c2c3e] => Array
(
[title] => wine, red
[ingredientid] => 34929
[ingredientuuid] => f7c73305-6187-0c94-61be-4731618c2c3e
[quantity] => 0.75
[measure] => cup
[title_custom] => dry red wine
[componentid] => 0
[method] =>
)
[1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
(
[title] => sugar
[ingredientid] => 32175
[ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
[quantity] => 0.75
[measure] => cup
[title_custom] => sugar
[componentid] => 0
[method] =>
)
[6f22e95a-1d0d-6194-ed54-c666dfff06f9] => Array
(
[title] => water, tap
[ingredientid] => 34774
[ingredientuuid] => 6f22e95a-1d0d-6194-ed54-c666dfff06f9
[quantity] => 0.75
[measure] => cup
[title_custom] => water
[componentid] => 0
[method] =>
)
[b21b57ae-2f9a-9454-5555-246ee9d33431] => Array
(
[title] => spice, cinnamon, ground
[ingredientid] => 31355
[ingredientuuid] => b21b57ae-2f9a-9454-5555-246ee9d33431
[quantity] => 1.00
[measure] => each
[title_custom] => (3-inch) cinnamon stick
[componentid] => 0
[method] =>
)
[ff24f7f1-322f-5a94-6907-c49902c22fdb] => Array
(
[title] => lemon peel, fresh
[ingredientid] => 20495
[ingredientuuid] => ff24f7f1-322f-5a94-6907-c49902c22fdb
[quantity] => 2.00
[measure] => each
[title_custom] => (3-by 1-inch) strips lemon zest
[componentid] => 0
[method] => (remove with a vegetable peeler)
)
[26b9a114-cf25-b8d4-85f3-7257e3b9f452] => Array
(
[title] => juice, lemon, fresh
[ingredientid] => 19880
[ingredientuuid] => 26b9a114-cf25-b8d4-85f3-7257e3b9f452
[quantity] => 1.00
[measure] => teaspoon
[title_custom] => fresh lemon juice
[componentid] => 0
[method] =>
)
[303aecee-cecc-e364-5db6-456b91428b4b] => Array
(
[title] => spice, peppercorns, green, ground
[ingredientid] => 31454
[ingredientuuid] => 303aecee-cecc-e364-5db6-456b91428b4b
[quantity] => 8.00
[measure] => each
[title_custom] => black peppercorns
[componentid] => 0
[method] =>
)
)
)
-
1 pound ripe red, black, or prune plums, halved lengthwise and pitted
-
3/4 cup dry red wine
-
3/4 cup sugar
-
3/4 cup water
-
1 (3-inch) cinnamon stick
-
2 (3-by 1-inch) strips lemon zest (remove with a vegetable peeler)
-
1 tsp fresh lemon juice
-
8 black peppercorns
Recipe Method
1. Stir together all ingredients and a
pinch of
salt in a heavy medium
saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard
cinnamon stick and
zest.
Puree in batches in a
blender until very smooth (use caution when blending hot liquids). Force
puree through a fine-mesh
sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
2. Freeze puree in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
Cook's notes:
1. Plum puree can be chilled up to 1 day.
2. Sorbet keeps, frozen, 1 week.
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