The Circus Gardener's Kitchen

seasonal vegetarian recipes with a side helping of food politics

Oriental roast plum sorbet with macadamia and sesame brittle

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This recipe for Oriental roast plum sorbet with macadamia and sesame brittle is the latest in a monthly series of recipes I have created in partnership with Suma Wholefoods.

In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website.

Oriental roast plum sorbet with macadamia and sesame brittle

for the sorbet
800 g ripe plums
20 g organic coconut sugar
1 tsp Chinese Five Spice seasoning
300 ml maple syrup
100 ml fresh cold water
1 tbps kirsch (optional)

for the macadamia and sesame brittle
30 g sesame seeds
50 g macadamia nuts, finely chopped
125 g organic coconut sugar
25 ml maple syrup
30 g coconut oil
½ tsp baking powder

1. Preheat the oven to 140°C (275°F, gas mark 1). Halve the plums, leaving the stone in, and place cut side up in a roasting tray. Sprinkle with the coconut sugar and the five spice. Place in the pre-heated oven for 30 minutes or until juicy, tender and slightly sticky. Set to one side to cool.

2. Remove the stones from the cooled plums and place the flesh in a food processor with the maple syrup and water. Blend until you have a smooth puree. Strain and rub the puree through a fine sieve. Stir in the kirsch, if using. Pour the mixture into an ice cream maker and churn. Once it is starting to set, tip the sorbet into a freezer proof container. Cover the container with a lid and freeze for at least 4 hours. Before serving the sorbet, remove it from the freezer and leave at room temperature for 15 minutes.

3. Toast the sesame seeds and chopped macadamia nuts in a fry frying pan over a medium heat, tossing the pan to ensure even cooking. Once the nuts and seeds begin to colour, carefully tip the contents of the pan onto a cold plate to arrest the cooking process.

4. For the macadamia and sesame brittle, have to hand a silicon mat or lightly oiled flat tray because you will need to work quickly. Pour the maple syrup into a heavy-bottomed saucepan and add the coconut sugar, coconut oil and 25 ml of fresh water. Place over a medium heat, stirring occasionally until the sugar has completely dissolved. Increase the heat. The syrup will bubble fiercely and resemble treacle or molasses in colour. It is ready as soon as its temperature reaches 150°C, which will take around 5-6 minutes. If you do not have a jam thermometer, the syrup is ready when a drop of it solidifies into a hard ball when dropped into cold water. As soon as you reach this point, remove the pan from the heat and stir in the baking soda, sesame seeds and chopped macadamia nuts.

5. Working quickly, tip this mixture onto your silicon mat or baking tray and use a spatula to smooth it into a thin, even layer. Leave to cool, then use a sharp knife to cut or break the brittle into rough shards.

6. To serve, place a scoop of the plum sorbet in a dish, and accompany each one with a shard of the macadamia and sesame brittle.

Categories: dairy free, gluten free, vegan, vegetarian


7 replies

  1. Hi Steve,
    The Plum Sorbet looks yummy. Can it be made without an ice cream churner? Do hope so.
    Take care,

    • Hi Jilly
      Many thanks for commenting on the recipe. Yes, the sorbet can be made without an ice cream maker. After putting the sorbet mixture into the freezer you will need to take it back out every hour or so, mash it with a fork to break up any large crystals and then give it a stir (to incorporate more air into the sorbet, making it light in texture). You’ll need to repeat this process every hour or so for the first four hours, then you can leave it to to set. Steve

  2. What an incredible colour from those plums! Beautiful contrast against the dark brittle.

    • Thank you. It is the roasting process that brings out the beautiful vibrant colour in the plum sorbet. Steve 🙂

  3. Thank you so much for Sharing this awesome dish with us.

  4. Looks so tasty and beautiful! Thanks for sharing!

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