Roasted Apricots and Cherries with Strawberry-Rhubarb Sorbet
This sorbet is an ode to a now-closed but much-cherished ice cream and sorbet shop we frequented for more than 40 years in Provence. The owner was a master sorbet maker whose blackcurrant and raspberry sorbets would make you go weak at the knees. His exacting standards are what I strive for each time I make a sorbet. He once told me that the key to capturing the very essence of the fruit is to use perfectly ripe fruit. It really does make a difference.
This deeply rose-colored and slightly tangy sorbet pairs sublimely as it melts gently over the warm roasted fruit. This dessert is a celebration of spring on a plate.
Roasted Apricots and Cherries with Strawberry-Rhubarb Sorbet
Ingredients
For the Sorbet
- 12 ounces rhubarb, sliced
- 4 ounces sugar
- Zest and juice of 1 lemon
- ½ cup water
- 12 ounces strawberries, hulled
For the Roasted Fruit
- 12 apricots, halved and pitted
- 12 ounces cherries, pitted
- 2 tablespoons sugar
- Zest and juice of 1 small lemon
Instructions
- To make the sorbet, place the rhubarb, sugar, lemon zest, lemon juice and water in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 15 minutes, stirring frequently. Let cool.
- Purée the rhubarb in a food processor or blender for at least 1 minute, until completely smooth. Add the strawberries and run the machine for at least 1 minute to achieve a fine-textured coulis. Refrigerate in a shallow bowl or container for 1 hour, then freeze for a minimum of 2 hours.
- Heat oven to 400°F.
- Place the apricots, cherries, sugar, lemon zest and juice in a shallow ovenproof dish in which the fruit fits snugly. Roast for 10 minutes, then place under the broiler for 5 minutes.
- Spoon the roasted fruit and pan juices onto small plates to serve. Place scoops of the sorbet on top of the fruit.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
