Prep 10 mins
Cook 10 mins
Posted for Zaar World Tour 2005 Recipe from The Gourmet magazine Sept/2005 issue.
- 1⁄2 lb plum, pitted and cut into 1/2 inch wedges
- 1 tablespoon sugar
- 1⁄4 teaspoon vanilla
- 1⁄8 teaspoon cinnamon
- 3 tablespoons water
- 2 cups mango sorbet
- Preheat broiler. Toss plums with sugar, vanilla and cinnamon in a 1 1/2 to 2 quart gratin or other flame proof shallow dish.
- Let plums stand for 5 minutes in dish to macerate.
- Add water to dish and broil plums 6 to 8 inches from heat, gently stirring once or twice, until fruit is softened, 7 to 10 minutes. Serve fruit and juice from pan topped with sorbet.