Sugar-Preserved Fruit Sherbet
Red wine stewed figs paired with milk smoothie and fruit smoothie, a combined dessert
Ingredients
figs (for sugar-preserved fruit)
2
red wine (for sugar-preserved fruit)
300 ml
lemon peel (for sugar-preserved fruit)
a pinch
kirsch (cherry brandy) (for sugar-preserved fruit)
20 ml
fine granulated sugar (for sugar-preserved fruit)
120 g
vanilla bean (for sugar-preserved fruit)
1/4
milk (for milk sherbet)
250 ml
glucose syrup (mizuame) (for milk sherbet)
22 g
fine granulated sugar (for milk sherbet)
60 g
skim milk (for milk sherbet)
20 g
fruit such as strawberries, banana, orange (for fruit sherbet)
250 g
orange juice (for fruit sherbet)
200 ml
honey (for fruit sherbet)
30 g
Cointreau (for fruit sherbet)
15 ml
Instructions
1
Make the sugar-preserved figs
Trim the stem and tail ends of the figs. In a pot, combine the red wine, lemon peel, kirsch, fine granulated sugar, and vanilla bean, and bring to a boil. Add the figs, cover with cut-to-size parchment paper (to allow steam to escape), and simmer over low heat for 10 minutes until a skewer can pierce through. Let cool, then refrigerate overnight to develop flavor.
2
Make the milk sherbet
Bring the milk and glucose syrup to a boil. In a mixing bowl, combine the fine granulated sugar and skim milk, then pour in the hot milk mixture. Cool over an ice bath, then churn in an ice cream maker.
3
Make the fruit sherbet
Cut the fruit into chunks and blend together with the orange juice, honey, and Cointreau in a blender. Check the sweetness, then churn in an ice cream maker.
