Having passed the entree round with the Berbere Seasoned Pork Loin Roulade Stuffed with Spinach & Goat Cheese, Baby Lady allowed me to move on to the dessert round. This gave me the opportunity to redo the Mango Sorbet with a little twist. Doesn’t this look good? It was.
What do you make after such a lovely meal like the Berbere Seasoned Pork Loin Roulade Stuffed with Spinach & Goat Cheese? Obviously, you wanted something light and flavorful. Then it dawned on me. I had just been to the little Indian market down the street and bought a case of Ataulfo mangos, the little yellow ones. I have been wanting to redo the post on Mango Sorbet to add all the prep photos and this gave me the perfect opportunity to do so; however, I didn’t want to simply redo the Mango Sorbet. I wanted something different with a little more flavor. I also didn’t want to spend a lot of time making a cobbler, pie, etc. that would be too heavy for the meal. I wanted the sorbet to shine but I wanted more. We had some plums and that seemed like a good combination. So this is what we did and it sure was good. I don’t think I got chopped but you will have to ask Baby Lady about that because she was the judge. She did, however, eat all of her dessert. 😀 This is what we did.
- Mango Sorbet*
- 3 plums, roughly 1.25 lbs, pitted and sliced
- 1 Tbsp sugar
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 cup water
Place plums in a baking dish.
Vanilla (we make our own. 🙂 )
Toss to combine and allow the fruit to macerate for 45 minutes. After 45 minutes, add the water.
Place under a preheated broiler
Broil for 10 minutes. Remove from broiler and spoon into bowls along with the juice.
Place a scoop of mango sorbet on top of the fruit
Serve & enjoy.
11 thoughts on “Broiled Plums with Mango Sorbet”
OHMYGOD that looks awesome!!
Thanks for dropping by and your very nice compliment. This is a really tasty and easy dessert. We hope to see you around. 🙂
Excellent! I love the process for macerating the plums.. all in one dish and so fast! I bet it was excellent! Nothing to chop here but more plums:D
Thanks, Barbara, for such kind words. This is a really easy, wonderfully flavorful dessert. Of course, it doesn’t compare to the beautiful cakes and pasties you do. In a pinch, however, it will work. 😉
Interesting combination. 3 plums of 1.25 lbs are much larger than what I know around here — would be more like 10. I think this may be nice with nectarines as well…
Hi, Stefan. We generally have large plums but I’m sure they are some hybrid. If you can’t find plums, I think nectarines would work very nicely with this. Peaches, too, for that matter.
It’s been ages, Richard, since I made mango sorbet. Serving it atop these broiled plums would be so very good. What an excellent idea! You’re right. It’s a fitting dessert for your pork loin roulade.
Hi, John. Sounds like it’s past time for you to make some mango sorbet. It really doesn’t get any simpler than a sorbet and they are a wonderful, light dessert that everyone loves.
Very tasty looking indeed. The plums here are tiny and bitter at present. Mangos are their usual unripe reject selves. I fone wants to do anything with mango in Ireland one needs to buy the mangos about three weeks in advance. Not good.
Thanks, Conor. Too bad about the mangoes. Being so closes to Mexico and the Caribbean, we get lots of fresh mangoes throughout the year. Of course, you get those lovely prawns that I can only dream about. 😉
Your dessert sounds like it would go great after your pork dish. You wouldn’t be chopped if I was a judge.