Warm Plums With Cinnamon Toast and Red Plum Sorbet

Ingredients

For the sorbet:

• ¾ pound ripe red plums, pitted and chopped
• ⅓ cup plus 2 tablespoons water
• ½ cup sugar
• ½ teaspoon vanilla extract
• 1 teaspoon fresh lemon juice

For the plums and cinnamon toast:

• 6 large plums, underripe, halved and pitted
• ½ cup sugar
• ⅓ cup water
• ¾ teaspoon ground cinnamon
• 4 large slices white bread, toasted, crusts removed
• 2 tablespoons unsalted butter, softened

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    448 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 93 grams carbohydrates; 5 grams dietary fiber; 73 grams sugars; 5 grams protein; 15 milligrams cholesterol; 194 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Make the sorbet: Combine chopped plums and 2 tablespoons of the water in a heavy saucepan. Cook over medium-low heat until soft, about 15 minutes. Transfer to a blender and puree until smooth, set aside.
2. Place the remaining water and sugar in a clean saucepan and boil for 4 minutes. Combine plum puree, sugar syrup, vanilla extract and lemon juice in a glass or ceramic bowl. Refrigerate until chilled. Pour the mixture into an ice-cream maker and proceed according to manufacturer’s directions.
3. Prepare the plums: preheat the oven to 350 degrees. Place the halved plums, cut side up, in an earthenware dish or heavy skillet. Sprinkle with the sugar and water, and dust with 1/2 teaspoon of the cinnamon. Bake until tender, about 25 minutes. Remove from oven and keep warm.
4. Meanwhile, make the cinnamon toast. Preheat the broiler. Place the toast on a baking sheet. Spread with butter and dust with the remaining cinnamon. Broil just until the butter starts to bubble, about 2 minutes. Remove and set aside.
5. To assemble the dessert, arrange 3 plum halves like flower petals on each of four dessert plates. Place a small scoop of sorbet in the middle, drizzle with a spoonful of the plum juices and serve with cinnamon toast.