roasted stone fruit sundae with maple honeycomb
Preheat the oven to 180°C (350°F). Place the fruit, maple syrup, vanilla and star anise in a deep-sided baking tray. Cover with aluminium foil and cook for 40–45 minutes or until softened. Remove the foil and set aside to cool. Discard the vanilla pod and star anise, and place the fruit in a blender. Add the coconut cream and coconut milk and blend until smooth.
Pour the mixture into 2 large plastic zip-lock bags, pressing out as much air as possible. Lay flat on a baking tray and freeze for 4 hours or until frozen.
Remove the roasted stone fruit ice- cream from the freezer and bend the bags to break into small pieces. Place in a food processor and process until smooth, scraping down the sides of the processor. Spoon into a 2-litre- capacity tin and freeze for 3 hours or until just frozen ( see cook’s tip, page 131).
To make the maple honeycomb, place the maple syrup in a small saucepan over high heat and cook for 4–5 minutes until the temperature reaches 130°C (266°F) on a sugar (candy) thermometer. Remove from the heat, add the bicarbonate of soda and stir well to combine. Pour onto a baking tray lined with non-stick baking paper and set aside for 30 minutes to set.
Break the maple honeycomb into shards. Top the ice-cream with the maple honeycomb, extra stone fruit and freeze- dried pomegranate. Serve drizzled with extra maple syrup. SERVES 6.
+ We used plums, nectarines, peaches and apricots, but you can use any stone fruit you like.
++ Freeze-fried pomegranate is available from specialty grocers and delicatessens. If unavailable, use freeze- dried raspberries. 700g mixed stone fruit+, halved
⅓ cup (80ml) maple syrup
1 vanilla bean, halved and seeds scraped 2 star-anise
400ml can coconut cream
400ml can coconut milk freeze-dried pomegranate++, to serve mixed stone fruit, extra, cut into wedges, to serve maple syrup, for drizzling maple honeycomb ¼ cup (60ml) maple syrup
¼ teaspoon bicarbonate of (baking) soda