Roasted Apricots and Cherries with Strawberry-Rhubarb Sorbet
Warm roasted apricots and cherries meet a deeply colored, gently tangy strawberry-rhubarb sorbet in this elegant spring dessert. Inspired by a beloved sorbet shop in Provence, it celebrates ripe fruit at its peak.
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
Calories: 286kcal | Carbohydrates: 71g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 7mg | Potassium: 857mg | Fiber: 8g | Sugar: 60g | Vitamin A: 2177IU | Vitamin C: 81mg | Calcium: 116mg | Iron: 1mg