Plums are beloved for their juicy texture and rich, irresistibly sweet flavor. With a long growing season that extends from mid-summer into the beginning of fall, plums are a natural match for baking projects all season long, from juicy cobblers to sticky compotes. But they’re also fabulous in dishes on the chillier side—namely, sorbet. This vegan and gluten-free dessert is light and refreshing, making it the perfect way to conclude late-summer barbecues on the back porch.
According to Ana Rusu, author of New Vegan Baking, adding a splash of bubbly helps brighten and balance the deep flavors of cooked plums. Though this recipe calls for Prosecco, any sparkling wine will do the trick.
For textural contrast (and, of course, aesthetic appeal) Rusu tops this vibrant sorbet with a crunchy sage nougatine made with walnuts, cashews and almonds.
Plum and Prosecco Sorbet with Crunchy Nougatine
Courtesy of New Vegan Baking: A Modern Approach to Creating Irresistible Sweets for Every Occasion by Ana Rusu
Ingredients
- 15 oz plums, well ripened (Damson variety works best)
- ⅓ cup cane sugar
- ¼ cup water
- 1 cinnamon stick
- Pinch of sea salt
- 2 tsp vanilla extract
- Juice from ½ lemon
- 2–3 tbsp Prosecco
Sage nougatine:
- ½ cup white sugar
- ¼ cup cold water
- Small pinch of sea salt
- 1 cup finely chopped mixed toasted nuts (walnuts, cashews, almonds)
- 6 small to medium fresh sage leaves, finely sliced
Instructions
Preheat the oven to 375°F and set an oven rack in the middle position.
Make the Sorbet
Wash and halve the plums, taking out the stone. Place the plums in a single layer on a deep baking sheet. Bake for 15 to 17 minutes or until they are soft and the juice is bubbling. Remove from the oven and let them cool completely.
Meanwhile, in a saucepan, mix the cane sugar, water, cinnamon stick and salt over medium heat and bring to a boil. Simmer for 5 minutes, then turn off the heat. Let cool completely, with the cinnamon stick still in the liquid.
When the plums and syrup are cool, remove the cinnamon stick and place them in a high-speed blender. Add the vanilla, lemon juice and prosecco and blend well, until creamy. Strain through a sieve into a clean bowl.
If you have an ice cream maker, add the mixture and process according to the manufacturer’s instructions. If you don’t have one, use the following tip: Pour the mixture into a gallon-sized freezer bag. Lay it flat on a tray and freeze it until solid, about 2 to 3 hours. When frozen, break the mixture into large chunks and blend again until smooth, working in batches if necessary. Transfer to a container and freeze until firm, about 3 hours or overnight. This technique will help break down ice crystals formed and give the sorbet a softer and creamier texture.
Make the Nougatine
Line a baking tray with parchment paper and spray with oil. Set aside.
Place the sugar and water in a saucepan, mix with a spoon and place it over medium heat. Bring to a boil and don’t mix the sugar. Reduce the heat to low and allow it to cook, undisturbed for 6 to 8 minutes, until it turns a light brown color. Add the salt, chopped nuts and sage and stir very quickly until everything is well coated. Remove the pan from the heat and quickly transfer the mixture to the prepared tray, spreading evenly and working quickly with an oiled spoon. Let the mixture harden at room temperature, about 10 minutes. When set and hard, break the nougatine into irregular pieces.
Serving
Plate the sorbet in serving cups, placing approximately 1½ scoops in each cup. Add a piece of nougatine on top, inserted vertically to give the composition a nice tall structure.
Storage
Keep the sorbet in an airtight container in the freezer for up to 3 to 4 weeks. The nougatine can be stored in an airtight container for 2 to 3 days, but it will lose some of its crunch due to humidity. It is best enjoyed on the same day.
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Published: July 4, 2023
