Plum Sorbetto
Paul came home the other day with a bounty of plums picked from the tree in Mother Felice’s backyard. The tree is an heirloom, started with a branch that Pop-Pop Delli-Pizzi brought over from Italy in the early 1900’s. We ate many – they were sweet and juicy and oh so delicious. Once we were plummed out it seemed appropriate to make sorbetto with what remained.
Plum Sorbetto
½ cup sugar in the raw
½ cup water
1 ½ lbs ripe plums, halved and pitted
2 tablespoons Calvados (if desired)
Make a simple syrup with the sugar and water by heating them in a small sauce pan until sugar has melted, stirring. Bring to a boil and boil until ½ cup remains and syrup has thickened.
Purée plums in a blender or food processor until completely pulverized and smooth. Stir in simple syrup and Calvados.
Transfer to ice cream maker and process according to manufacturer’s instructions. Transfer into a freezer container, cover, and freeze for at least 4 hours before serving.
To serve, scoop sorbetto into dessert glasses and if desired top with a dollop of whipping cream laced with a little Calvados and garnish with a plum slice.
Makes about 1 quart.
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