Name: Spiced Grilled Stone Fruits with Zuta Arak Sorbet
Yield: 10
Cuisine: Middle Eastern
Ingredients: 800gr water; 100gr sugar; 5gr Borneo spice; Mix all and bring to a simmer for 5 minutes, refrigerate and fine strain. Keep cold.; 900gr water; 425gr sugar; 12.5gr zuta leaves; 50gr lemon juice; 100gr arak (or pastis or pernod); Combine water and sugar and bring to a simmer, add the zuta. Remove from heat and refrigerate. Fine strain and add lemon juice and arak. Process in an ice cream machine or make a granita by freezing partially and breaking up with a fork.; 160gr all-purpose flour; 2gr baking power; 2gr salt; 75gr chickpea flour; 160gr sugar; 113gr butter; 2gr vanilla; 1 egg; 25gr olive oil; 3gr Aleppo chilies; Mix all ingredients in a stand mixer with a paddle attachment. Roll out dough between two sheet of parchment paper to ¼” thickness, freeze. Cut into 1” circles or squares and place of parchment on a baking tray. Bake at 325°F for 8-10 minutes.; 3 nectarines cut in wedges; 5 apricots, cut in half; 2 peaches, cut in wedges; 3 Tbsp honey; 1 Tbsp Borneo spice; 1 Tbsp olive oil; In a mixing bowl toss the fruit, honey, spice, and olive oil. Cook on a grill or grill pan (or sauté pan) until caramelized. Set aside.

Our dessert course in the first ever Maccabi games culinary competition. Team USA (Lior, Yehuda Sichel, and Lissadell Cohen) placed silver, and this dish definitely helped get us there! Grilled fruit is served over zuta and arak sorbet in a chilled soup. We've included a recipe for a sable cookie instead of the grissini we did at the competition.

Spiced Grilled Stone Fruits with Zuta Arak Sorbet

Author: Lior Lev Sercarz
Servings: 10
Category: Sweet
Cuisine: Middle Eastern

Ingredients

800gr water
100gr sugar
5gr Borneo spice
Mix all and bring to a simmer for 5 minutes, refrigerate and fine strain. Keep cold.
900gr water
425gr sugar
12.5gr zuta leaves
50gr lemon juice
100gr arak (or pastis or pernod)
Combine water and sugar and bring to a simmer, add the zuta. Remove from heat and refrigerate. Fine strain and add lemon juice and arak. Process in an ice cream machine or make a granita by freezing partially and breaking up with a fork.
160gr all-purpose flour
2gr baking power
2gr salt
75gr chickpea flour
160gr sugar
113gr butter
2gr vanilla
1 egg
25gr olive oil
3gr Aleppo chilies
Mix all ingredients in a stand mixer with a paddle attachment. Roll out dough between two sheet of parchment paper to ¼” thickness, freeze. Cut into 1” circles or squares and place of parchment on a baking tray. Bake at 325°F for 8-10 minutes.
3 nectarines cut in wedges
5 apricots, cut in half
2 peaches, cut in wedges
3 Tbsp honey
1 Tbsp Borneo spice
1 Tbsp olive oil
In a mixing bowl toss the fruit, honey, spice, and olive oil. Cook on a grill or grill pan (or sauté pan) until caramelized. Set aside.

Directions

In a bowl place 1 peach and nectarine slice, and one half apricot. Pour 1/3 cup of the chilled soup into the bowl. Place a scoop of the zuta sorbet on top of the fruit, optionally garnish with some sliced mint leaves and fresh berries. Serve with a few of the chickpea sables.