Sing Summer’s Song with Plum Granita

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It was close, but I’m happy to report that we survived Plumageddon! During a 3-week period every summer, our beautiful old plum tree dumps enough fruit to fill an Olympic-sized swimming pool. A few years ago, in a desperate attempt to put all the fruit to good use, I tried 14 plum recipes, and this one – elegant, vibrant Plum Granita – emerged as the Big Hit. It just sings summer! It’s my taste buds’ favorite summer song, and our friends request it more often than a 12 year-old asks to hear One Direction.

It’s no wonder why this granita so popular –  every spoonful of this icy delight bursts with the bright, sun-ripened taste of fresh plums. It’s got much more true-fruit flavor (and a lot less sugar) than sorbet, and its hint of fresh vanilla bean, allspice and cinnamon create a memorable melody of luscious flavor that will make you hum with joy. And bonus – it’s a healthy, fruit-filled alternative to fat-laden, dairy-based desserts. Plum Granita is a snap to make, and since it keeps well in the freezer, you can make a big batch and keep playing this hit throughout the year.

Enjoy!

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Plum Granita

3 pounds red plums, pitted and chopped
1.5 cups water
1 cup sugar
2 cinnamon sticks
5 whole allspice berries
1 fresh vanilla bean

In a small pot stir together water, sugar, cinnamon stick, and allspice berries. Slice the vanilla bean lengthwise, scrape the seeds and stir into the mix. Add the sliced vanilla bean as well, then bring the mixture to a boil, stirring constantly to dissolve the sugar. Once boiling, reduce heat to a simmer and cook, stirring frequently, until the liquid is reduced to about 1.5 cups. Cool the syrup.

While the syrup cools, puree the plums in a food processor or blender. Place a sieve over a big bowl and press the pureed plums through it.

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This will fill your bowl with a thick liquid that looks kind of like a plum smoothy. Throw away the plum solids. Mix the cooled syrup into plum ‘smoothy’ and stir until well blended. Put the mixture into a Tupperware bowl and freeze for 1 hour. Then stir the mixture thoroughly with a fork, and repeat ever 45 minutes until you create a lovely, fluffy, light icy granita. Yum!

Can you see the tiny black specks? Those are vanilla seeds, which add a heavenly, aromatic dimension to this elegant dessert.

Can you see the tiny black specks? Those are vanilla seeds, which add a heavenly, aromatic dimension to this elegant dessert.

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Tags: , , , , , ,

Categories: 15 minute dishes, Desserts, Recipes

Author:Cimeron

Cimeron Morrissey is an award-winning magazine writer who writes about her passions, which include travel, water sports, animal rescue and food.

Operation Carnivore Conversion

This is Operation Carnivore Conversion, an ambitious and potentially hazardous project to transform my meat-loving husband into a vegetarian. Recognizing that his diet was shared by Tyrannosauruses but not by humans who live very long, he has decided - reluctantly - to try to dramatically reduce his consumption of animal-based foods. The success of this project relies on my ability to serve inventive and tasty meals that would satisfy even a femur-gnawing caveman (and to prepare them in less than 30 minutes since I don't have much time). This is a high-risk endeavor. If my husband feels deprived or underwhelmed, he will see my arms as snack-shaped objects and/or whine me to death. Failure is not an option. Oh boy, here we go!

4 Comments on “Sing Summer’s Song with Plum Granita”

  1. August 21, 2013 at 1:15 am #

    I love using a vanilla bean in recipes. I can smell it now.

    • Cimeron
      August 21, 2013 at 8:39 pm #

      Isn’t fresh vanilla the best, LFFL? I am a serious vanillaholic…sounds like you are too!

      • August 21, 2013 at 11:52 pm #

        Oh yeah!

  2. December 17, 2013 at 9:55 pm #

    Ohhh, look at that gorgeous colour! I wish it was summer again and time to harvest sweet, juicy plums.

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