At a glance
You're roasting plums until they're gorgeously soft, then blending them into a silky purée with a fragrant cardamom syrup infused with brandy. The magic happens when you churn everything in an ice cream maker, creating a velvety-smooth sorbet that's elegant yet surprisingly simple to make—just plan ahead for the freezing time.
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First, roast the plums
Preheat your oven to 190 °C. Arrange the plums cut-side up in a baking dish, sprinkle with vanilla sugar and add the lemon juice and zest. Roast for 20–25 minutes, until beautifully soft and releasing their juices.
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Make a fragrant syrup
In a saucepan, bring the water, sugar, cardamom (ideally lightly crushed in a mortar) and an empty vanilla pod to the boil, stirring until the sugar dissolves. Remove from the heat and leave to infuse for about 10 minutes so the syrup soaks up all the flavours. Finally, strain it through a sieve.
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Blend a smooth purée
Once cooled, put the roasted plums along with their juices into a blender and blend into a purée. For an extra-smooth texture, pass it through a fine sieve. Stir in the prepared syrup and add the brandy. (We ended up with 270 g purée and 150 ml syrup.)
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