The plum grains give the fruit all its flavor. It is one of those refresh desserts ideal with a chocolate crunch. A good company is a late harvest or a fortified Malbec.
for 4 portions
| 100 g. | DRY PLUMS |
| 300 cc. | WATER |
| 200 g. | SUGAR (for syrup) |
| 100 g. | FRESH PLUMS (for processing) |
| 100 g. | FESH PLUMS (to go with) |
| 50 g. | BUTTER |
| 50 g. | SUGAR |
| 50 cc. | GRAPE LIQUOR |
| 100 g. | DEMI-BITTER CHOCOLATE |
| 50 g. | GRINDED NUTS |
| 50 g. | SUGAR (caramel) |
Let the dry plums rest in water the day before. Boil them in the same water of soaking, add sugar and make a light syrup. Clean fresh plums and process with syrup. Freeze about three hours, then scratch the preparation with a fork to get the granita, cool again till the time to serve.
** To go with**
Slice plums, put butter in a fry pan and add the fruit. Cook for about 3 minutes, then add sugar till it melts and finally flambé with the grape liquor.
Chocolate crunch
Make a clear caramel and add nuts. Stretch on a non-sticky surface and once cold, grind. Melt chocolate at bain Marie, plant with crunch, and make figures on a non-sticky surface. Let it cool down.
Presentation
Serve granite very cold in a glass, together with the chocolate crunch and in the base of the dish put tepid plums.
If you want to have a spicy granite, you can aromatize the syrup, with cinnamon, cloves, peppers, etc. In this case we enhance the flavor and aroma of plums.
Cuyo, with their sunny days and cold nights of great range temperatures, is ideal for fruit harvest, tasty and healthy, where there is no need for chemical elements. Plums, peaches, apricots, chestnuts, cherries or nuts, are some of the ones you can taste fresh as well as preserved, or dry.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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