Cherry Sorbet for
Dum-Dums with Almond Ding
Excerpt from Ripe for Dessert by David Lebovitz
The
cherry sorbet recipe is truly a snap: No ice cream machine is required, although
you will need a food processor.
As
for the oddly named almond candy that goes with it, I was dining out at Cindy
Pawcyln's Mustards Grill in the
Ingredients
THE
CHERRY SORBET:
(makes about 3 CUPS)
4
cups pitted cherries (about 1 1/2 pounds)
1/2 cup sugar
1 cup water
1 tablespoon fresh lemon juice
A few drops of almond extract
Optional: 1 tablespoon kirsch
THE
ALMOND DING:
1
cup whole blanched almonds
1/2 cup sugar
2 tablespoons butter, salted or unsalted
1/4 teaspoon coarse salt plus more for sprinkling
Instructions
- To
make the cherry sorbet: Heat the cherries with the sugar, water, and lemon
juice in a nonreactive saucepan. Simmer for about 3 minutes, until the
cherries soften and begin to release their juices.
- Remove
from the heat and add a few drops of almond extract and the kirsch, if
using. Pour the cherries and the syrup into a small bowl and freeze until
solid, which will take at least 2 hours.
- Once
the cherry mixture has frozen solid, remove it from the bowl and put it into
a food processor. Process until completely smooth. Serve immediately in tall
glasses, or return the sorbet to the freezer until ready to serve. It will
have a nice texture for at least a few hours. If it has become too firm,
remove it from the freezer a few minutes before serving.
- While
the sorbet is setting up, use the time to make the almond ding. Lightly
grease a baking sheet. Put the almonds, sugar, butter, and salt in a
medium-size saucepan or skillet. Cook over medium heat, stirring gently
(stirring too much encourages crystallization), until the liquid begins to
darken slightly.
- Keep
cooking, and when the liquid is a rich amber color (like dark coffee with a
touch of cream), pour the mixture out onto the greased baking sheet. Do not
spread it out. Sprinkle evenly with a hefty pinch of coarse salt. Cool
completely, then break into bite-sized pieces and serve with the cherry
sorbet.
Serves 6.
Note:
Store ding for up to 1 week in an airtight container.
Credits: From
Ripe for Dessert by David Lebovitz. HarperCollins Publishers. Used by
permission.
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