Tag Archives: dessert

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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Delicious Balsamic Peach-Blueberry Compote with Crispy, Sweet Tortillas Tricks the Carnivore

Have you ever seen the TV show “Chopped?” The host gives the chefs a mystery basket filled with a random assortment of oddities and they compete to see who can make the most delicious and creative dish. “Chefs, your mystery basket contains leftover pizza, pickle juice, bitter melon and an old shoe – you must use all these ingredients to create a stunning dessert.” I’m still not sure if I love the show because it’s hysterical to see the look of absolute horror on the chefs’ faces, or because they inspire me with their insane creativity. Either way, that show motivated me to create a pretty awesome “make it work” moment last night, which helped me trick my converting-carnivore husband into eating (and enjoying!) a non-dairy ice cream and a few servings of fruit – that’s a huge feat!

So my mystery basket (otherwise known as my fridge) contained: extremely stale low-fat tortillas, blueberries, pomegranate balsamic vinegar, peaches and Coconut Bliss non-dairy ice cream. The challenge: get John to eat fruit and fool him into thinking he was eating real ice cream (so he wouldn’t give me “the face.”)  Not an easy challenge! But I’m happy to report that the resulting concoction was spectacularly delicious and had a nice little surprise that kept my carnivore (and me) coming back for more.

In typical Cimeron fashion, this dish is super quick and easy to make. (John and I have several “I’m so hungry I’m going to start gnawing on the couch” moments each week, so I often have to cook fast and simple dishes or else risk having teeth marks on my arm).  And this dessert packs a nice punch of flavors and has some really beautiful texture combinations. There are two ‘wow’ elements in this dessert: one is the luscious balsamic peach-blueberry compote with blueberry syrup – the fruit is enhanced by a touch of balsamic vinegar, which adds just the right amount of acidity to balance out the sweetness of the dessert, and the flavor is simply addictive. The other is the crispy, cinnamon-and-sugar baked tortilla triangles, which miraculously stay super crunchy even when soaking in the blueberry sauce! That was a lucky surprise. John loved breaking up the triangles and using the pieces to scoop up the “ice cream” and fruit compote, and I just couldn’t get enough of the lovely crunchiness of it. While we were licking our plates, John turned to me and said: “You have not been Chopped! Oh, and can I have more please?”  High praise indeed.

Balsamic Peach-Blueberry Surprise
(with blueberry syrup and crispy cinnamon-and-sugar tortilla triangles)

Serves: 4
Active prep time: 6 minutes
From fridge to table: 30 minutes

3 tortillas, cut into triangles
2 large peaches, sliced
2 1/2 cups blueberries
2 tbsp balsamic vinegar (note: I used a divine pomegranate balsamic from 11Olives.com and it was fantastic in this dish. But plain balsamic will work well too)
2 tbsp sugar
Cinnamon and sugar for sprinkling on the tortillas
Olive oil

Non-dairy ice cream (optional)

Heat oven to 350. Lay out the tortilla triangles on a baking dish. Spray with olive oil, or if you don’t have spray, lightly brush it on. Sprinkle each triangle with a little cinnamon and sugar. Bake until they are crispy and starting to brown, about 15 minutes. (Note: some may puff up while baking, which I think makes for an even prettier dessert!)

Meanwhile, slice up the peaches. Place them in a large bowl along with 1.5 cups of blueberries.

In a saucepan, combine the remaining 1 cup of blueberries with the 2 tbsp balsamic vinegar and 2 tbsp sugar. While stirring constantly, bring to a boil. Cook until a nice syrup starts to form and about half of the fruit has broken down,  about 1-3 minutes or so. Pour the hot syrup mixture over the fresh peaches and blueberries and stir well. Let sit for 20-30 minutes, stirring once or twice while it’s sitting.

Arrange a couple baked tortilla triangles on a plate and put a generous scoop of non-dairy ice cream in the middle. Top with big spoonfuls of the peach-blueberry compote and syrup. For a pretty presentation, take a baked tortilla triangle and plant it like a flag on top of the ice cream. Then watch it all disappear in an insant!

Pomegranate-Lime Granita: a Refreshing, Easy Dessert

Ah, pomegranates: the fruit of my people! Whenever I see them, I think of my sweet Persian mother and how we used to sit together and seed pomegranates for hours while laughing about the fact that we always put more pomegranate seeds in our mouths than in the bowl. The tiny ruby fruit-gems burst with juicy flavor and are simply luscious and divine! And it’s incredibly good for you, too – several scientific studies have found a surprising array of the health benefits of pomegranate juice, including its ability to: lower cholesterol, lower blood pressure, fight breast cancer, prevent cartilage deterioration (aka osteoarthritis), prevent lung cancer, slow prostate cancer, and even prevent Alzheimer’s Disease. No wonder it’s consider a super-food!

I can’t wait for the fall harvest of my favorite fruit, so I decided to create a super easy and truly delicious dessert that pays homage to my Persian mum…and also to my taste buds: Pomegranate-Lime Granita. The lime perfectly pairs with the pomegranate to give it a slightly citrus hint to tantalize your palate. This recipe also has a secret mission: to get my husband to consume more pomegranate juice. John loves this granita so much that he eats tons of it, which makes me happy since he’s getting plenty of pomegranate power in his dessert.

If you’ve never had a granita, it’s a light and refreshing frozen dessert. The texture is kind of between Italian ice and sorbet. I make mine fluffy since I like the crunch of fruity, icy crystals, but it’s just as easy – okay, it’s actually easier – to make it smoother. And bonus: this dessert is crazy-easy to make. Active time is less than 3 minutes. Who knew that creating a tasty and super healthy dessert could be so simple and quick? Try it let me know what you think!

Pomegranate-Lime Granita

Serves: 8
Active time: 2 minutes
Freezing time: depends on the temp of your freezer. For me, I like to give it at least 7 hours, but I prefer to let it set overnight

3 cups pomegranate juice
1/3 cup sugar
The juice of one lime (I like to use Persian limes, aka Bears limes, since they’re super juicy. And well, they’re also the fruit of my people!)

In a Tupperware bowl, combine all ingredients and stir until the sugar dissolves. Cover and freeze. If you want your granita fluffy and more crystallized (like I have in the photo), mix it with a fork every hour or so while it’s setting, breaking up the frozen chunks. If you want it more firm or you’re just lazy (warning, you’d better have a sharp fork and a strong arm – it’s going to be quite hard), just let it set in the freezer and when it’s done, scrape it with a fork. On hot summer nights, I like to freeze my serving bowls so it keeps the granita nice and cold while we’re eating it.

As my mum used to say, nush-y-jan (which I think is either Persian for ‘bon appetite’ or possibly ‘gimme more pomegranates.’) 🙂