One of the best-tasting plums for cooking and eating is the Santa Rosa plum. Their meaty, succulent yellow flesh contrasts in color and flavor with the tangy purple skin. When cooked together, the sweet-tart flavors meld perfectly to make a heavenly granita. If you find it a bit too tart, serve it with a dollop of Whipped Cream (page 170).
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Slice the plums in half and remove the pits. Cut each plum into 8 pieces and put them in a medium, nonreactive saucepan with the water. Cover and cook over medium heat, stirring occasionally, for 8 minutes, or until tender. Remove from the heat and stir in the sugar until dissolved. Let cool to room temperature.
Step 2
Once the mixture is cool, purée it in a blender or food processor until smooth. Freeze according to the instructions for freezing granita on page 145.
