Brown Sugar Grilled Plums With Lemon Sorbet Recipes

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add plums; cover and boil for 30-45 seconds. Drain and immediately place plums in ice water. Drain and pat dry. When cool enough to handle, remove skins. Cut in half; remove pits., In a small saucepan, bring sugar and 1 cup water to a boil. Cook and stir until sugar is dissolved. Add lemon juice and zest; set aside to cool., Place the plums in a food processor; add sugar syrup. Cover and process until smooth, 2-3 minutes. Transfer puree to an 8-in.- square dish. Freeze until edges begin to firm, about 1 hour; stir. Freeze until firm, about 2 hours longer., Just before serving, transfer to a food processor; cover and process until smooth, 2-3 minutes.

Steps:

• Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
• While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
• Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
• Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.

Steps:

• Combine first four ingredients in bowl. Stir until sugar dissolves. Refrigerate plum mixture at least 20 minutes.
• Spoon sorbet into balloon glasses. Top with plums and marinating liquid.