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Apple and honey sorbet with pomegranate sauce

Time 40 minutes
Yields Serves 6 to 8
Apple and honey sorbet with pomegranate sauce
(Ricardo DeAratanha / Los Angeles Times)

Apple and honey sorbet

1

In a medium saucepan, completely dissolve the sugar in 2 cups of water over low heat. Add the honey, remove from heat and allow the mixture to cool completely.

2

In a large heavy-bottomed saucepan, cook the apples with the remaining 2 tablespoons water over medium-low heat until they are very soft and break up when mashed with a fork, about 20 minutes. Remove the pan from the heat and cool completely.

3

In a blender, puree the cooked apples and the honey syrup and process until very smooth. Stir in the cinnamon. Chill completely.

4

Process the sorbet in an ice cream machine according to the manufacturer’s instructions. Yields 1 1/2 pints.

Pomegranate sauce and assembly

1

In a small saucepan, bring the pomegranate juice, cardamom pods and honey to a simmer and reduce to one-half cup, about 10 to 12 minutes. Take off the heat, stir in the Benedictine, strain and chill until ready for use.

2

Place three small scoops of sorbet in a soup bowl. Spoon a generous tablespoon each of the sauce, pomegranate seeds and diced dates around the sorbet. Serve immediately.

From “Jewish Cooking for All Seasons” by Laura Frankel.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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