Plum Granita with Lemon Thyme Shortbread
A delightful plum granita created by chef Tom Skold.
Ingredients
Directions
Place the plums, water, sugar, salt, and allspice in a saucepan and bring to a boil. Reduce heat to a simmer and cook 15 minutes stirring occasionally. Place the pan in an ice bath and cool completely. Remove the allspice and discard.
Place the plum mixture, lime zest and juice, and vanilla extract in a food processor and puree thoroughly. Push the mix through a fine strainer over a bowl. Pour the mixture into an 8 X 8 inch glass baking dish. Put the dish in the freezer for 2 hours until partially frozen. Stir the mix with a fork mashing any lumps that form. Continue freezing 3 more hours, stirring once an hour.
Scoop or spoon the granita into bowls and serve with Lemon Thyme Shortbread.
Lemon Thyme Shortbread Ingredients
1 C. All purpose Flour
1/4 C. Powdered Sugar
1 pinch salt
1 tsp. Lemon Zest
1 tsp. Fresh Thyme leaves
9 Tbsp. Butter, cold, cut in 3/4 cubes
1 tsp. Lemon Juice
Lemon Thyme Shortbread Directions
Place flour, powdered sugar, salt, lemon zest, and thyme in the bowl of a stand mixer. Add the butter cubes and stir through the dry ingredients with your fingers to coat them. Mix with the mixer's paddle attachment on slow speed until the mixture resembles a coarse meal. Add the lemon juice and continue mixing until the dough pulls together. Roll the dough in a 1 1/2 inch diameter log, wrap in film, chill 2 hours. Preheat oven to 350 degrees Fahrenheit. Slice the dough into 1/4 inch thick rounds. Bake 18 minutes on ungreased cookie sheets.