White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups

Step 1

To make the sorbet, in a medium saucepan, combine the nectarine slices and water and cook, stirring occasionally, until the nectarines are soft and tender, about 10 minutes. Add the 3/4 cup (150 g) sugar and stir until the sugar dissolves. Remove from the heat and let cool completely.

Step 2

Purée the nectarines with their cooking liquid in a food processor fitted with the metal blade or in a blender. Pour the purée into a medium bowl, taste, and add lemon juice or kirsch to your liking. Cover and refrigerate until thoroughly chilled.

Step 3

Freeze in an ice cream machine according to the manufacturer’s instructions.

Step 4

To make the cookie cups, preheat the oven to 350°F (175°C). Butter 2 baking sheets, dust the baking sheets with flour, and tap off any excess. (You can line the baking sheets with parchment paper instead, but the cookies won’t come off as easily.)

Step 5

In a small bowl, whisk together the flour, cinnamon, ginger, cloves, star anise, and Szechuan pepper. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and 1/3 cup (65 g) sugar on medium speed until thoroughly combined. Beat in the egg whites one at a time, then stir in the flour mixture.

Step 6

Spoon 1 1/2 tablespoons of batter in a mound for each cookie; allow only 3 per baking sheet and space them evenly apart. Using an offset metal spatula or the back of a spoon, spread the mounds into 6-inch (15-cm) circles as evenly as possible. Have ready 3 overturned custard cups or tea cups.

Step 7

Bake one baking sheet at a time until the cookies are lightly browned, about 6 minutes. Remove from the oven and, using a thin metal spatula, quickly lift each cookie off the baking sheet and drape it over an overturned cup. Immediately mold the cookie around the cup using your hands. (If the cookies cool and harden before you can shape them all, resoften them by warming in the oven for 30 to 45 seconds.) Let the cookies cool on the cups. Once firm enough to handle, lift the cookies off the cups and set on a wire rack to crisp. Repeat with the second baking sheet.

Step 8

To prepare the blackberries, in a medium skillet, boil the plum wine until reduced by about one-third. Add the blackberries and 2 tablespoons (30 g) sugar, decrease the heat to low, and cook until the berries soften and the juices become thick and syrupy. Remove from the heat and let cool for at least 15 minutes.

Step 9

To serve, center a cookie cup on each of 6 individual plates. Fill with 2 or 3 scoops of sorbet, then spoon some of the berries and their syrup over and around the sorbet. Sprinkle with toasted sliced almonds or sesame seeds.

Storage

Step 10

The batter for the cookie cups can be prepared up to 1 week in advance and refrigerated. The cookie cups can be baked 1 day ahead and stored in an airtight container.

Step 11

The blackberries can be prepared up to 3 days ahead and refrigerated; they actually benefit from being made in advance.

Variation

Step 12

Yellow nectarines can be used in place of white nectarines.

tips

Step 13

You can substitute 1 tablespoon premixed store-bought five-spice powder in place of the spice mixture I’ve suggested.

Step 14

Asian grocery stores and well-stocked supermarkets carry plum wine. If unavailable, you can substitute white or rosé wine.