Macerated plums with coconut sorbet
Feb 17, 2014 4:32am- 10 mins cooking
- Serves 6
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Ingredients
Macerated plums with coconut sorbet
- 2/3 cup (150g) caster sugar
- 1 vanilla bean, split lengthways
- 2/3 cup (160ml) water
- 1 cup (250ml) milk
- 400 millilitre can coconut milk
- 1 tablespoon dark rum
- 750 gram plums (see notes)
- 2 tablespoon dark brown sugar
- 1/3 cup (80ml) fresh orange juice
Method
Macerated plums with coconut sorbet
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1Combine caster sugar, vanilla bean and water in a saucepan. Stir over low heat until sugar is dissolved. Bring to the boil, then simmer for 10 minutes. Discard vanilla bean and pour vanilla syrup into a medium bowl.
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2Pour the milk and coconut milk into the same saucepan and heat until warm. Take the pan off the heat, stir in the vanilla syrup and rum; cool. Churn the mixture in an ice-cream machine or pour it into a shallow container. Place in the freezer, then stir every hour until the sorbet freezes.
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3Cut plums into thick slices, removing stones as you go. Put the plums in a bowl, add dark brown sugar and orange juice; toss until well coated. Cover and refrigerate for 1 hour.
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4Divide the chilled plums among six serving glasses and serve with the coconut sorbet.
Notes
Plums not suitable to freeze. Not suitable to microwave. You'll need approximately 10 plums for this recipe.
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