One way to enjoy an abundance of fruit is to can it or freeze it. With that in mind, I roasted two-pound batches of plums, then froze the softened fruit and juice. This week, I used that to make an easy pure plum sorbet.
The recipe is from Max Falkowitz and published in Serious Eats. I followed it pretty closely. Plums have a lot of fibre and I noticed the puree had a lot of bubbles in it. Don’t skip the step of straining, as no matter how powerful the blender, there’s bound to be some pieces of skin that don’t get pulverized.
It’s hard to explain, but my initial reaction to the taste of this frozen treat was… baby food. Which might make sense, since the plums were cooked and pureed. I liked the pure flavour of this sorbet, but would like to try with different types of plums (Italian blue or damsons) for their colour, and without roasting them first.
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