Roasted Green Grape and Sauterns sorbet
5-6 cups of seedless green grapes, washed and halved
1 teaspoon of golden caster sugar
1/2 – 3/4 of a cup of simple sugar syrup or apple stock syrup ( recipe here shortly )
1 unwaxed lime ( zest and juice )
1 half bottle of Sauternes or sweet dessert wine.
Sprinkle over and coat the grapes with the golden caster sugar. Place them on a non stick pan if oven roasting of into a dry nonstick frying pan if using your hob.
Cook on a medium low head until the grapes start to caramlise in their own juice and the sugar starts to caramlise, try not to move them more than a shake here and there to stop them from sticking. Leave them in the pan to cool for about half an hour.
Meanwhile in another pan gently heat the wine and when reduced by half add the stock syrup, stir and remove from the heat and leave to cool.
Place the ‘tacky’ grapes and caramelised juices with the wine syrup, lime and lime zest into a food processor and whizz to combine.
Taste and adjust the sweet /sharp notes to suit your palette
Process in your ice cream machine. Alternatively freeze the pulp for a few hours in a suitable container and blitz the now semi frozen sorbet once again in your food processor to airate the sorbet, repeat as necessary.
Freeze. lasts 2-3 months
Serve in champagne flutes, or in little liquere glasses or similar as a pre dessert.
If theres a real need to show off serve with cubes of Sauternes jelly and panacotta ( set in ice cube trays – shhh! )