Glazed plums with lime sorbet

6 servings

20 minutes

Glazed plums with lime sorbet are an exquisite dessert filled with contrasts of textures and flavors. Its history traces back to European culinary traditions where fruits are treated with caramel to highlight their natural sweetness. In this recipe, juicy plums undergo a delicate glazing process, becoming soft and tender while retaining their structure. The lime sorbet adds brightness and a refreshing tartness, while almonds bring a nutty note and pleasant crunchiness. Each spoonful of this dessert is a harmony of sweetness, acidity, and creamy texture that transforms ordinary ingredients into a work of art. Serving it with caramel syrup makes the dish not only delicious but also visually appealing, perfect for festive dinners or romantic evenings.

Energy value per serving

• Calories: 742.4
• Proteins: 3.5g
• Fats: 26.6g
• Carbohydrates: 122.3g

Ingredients

• Plums: 6 pc
• Sugar: 680 g
• Brown sugar: 20 g
• Lime: 5 pc
• Sour cream 33%: 480 g
• Almond: 30 g

Cooking steps

1. For the sherbet, mix 180 grams of sugar with 90 ml of water, bring to a boil, and let it cool. Then mix the resulting syrup with lime zest, lime juice, and sour cream. Whisk the mixture slightly, pour it into a small flat dish, and place it in the freezer for two to three hours.

   Required ingredients:

   • Sugar: 680 g
   • Lime: 5 piece
   • Sour cream 33%: 480 g

2. Cut the plums in half and remove the pit. Mix 500 g of sugar with an equal amount of water, bring the syrup to a boil, and remove from heat. Immediately add the plums and let them sit for about ten minutes. Different plums will need different times — the flesh should become tender but not cooked. Remove the plums and put the remaining syrup on the heat to reduce it by two to three times until it thickens well.

   Required ingredients:

   • Plums: 6 pieces
   • Sugar: 680 g
   • Sugar: 680 g

3. Slice the nuts and lightly roast them in a dry pan.

   Required ingredients:

   • Almond: 30 g

4. Place the plums on a baking sheet with the flesh side up, sprinkle with brown sugar. Set the oven to maximum heat from the top only, place the baking sheet on the top rack, and keep the door open for about five minutes until the sugar turns into caramel. Remove the plums and let them cool.

   Required ingredients:

   • Brown sugar: 20 g

5. Pour syrup on the plate, place plums on top, sprinkle with nuts, and add sherbet on top.

   Required ingredients:

   • Sugar: 680 g
   • Plums: 6 pieces
   • Almond: 30 g
   • Sour cream 33%: 480 g