Brown Sugar Grilled Plums With Lemon Sorbet Food

LEMON SORBET

Steps:

• Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.

LEMON BROWN SUGAR BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Put bread cubes into large bowl. Mix eggs, cream, brown sugar, zest and vanilla together; pour over bread. Mix well and let sit for a minimum of 15 minutes. Butter a casserole dish and pour the mixture into the casserole. Put into the top half of the oven until the center is slightly firm to the touch, about 30 minutes. Remove and serve warm, topped with whipped cream, blueberries, and powdered sugar.

BALSAMIC GLAZED GRILLED PLUMS WITH VANILLA ICE CREAM

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.

LEMON PLUM SORBET

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.

SUGAR PLUMS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the sugar and cinnamon in a bowl. Whisk egg white, then roll the plums first in egg white and then the cinnamon sugar until very well coated in a sugary crust.
• Space apart in a buttered baking dish, then bake for 15 mins or until the plums are crusty, cooked through and starting to be juicy. To test, poke in a cocktail stick; if it goes in easily, they are ready.