Spiced Grilled Stone Fruits w/ Zuta Arak Sorbet

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.

Borneo N.26 and Zuta – Recipe by Lior Lev Sercarz

Serves 10

Ingredients & Instructions

Chilled Soup
800gr water
100gr sugar
5gr Borneo spice

Mix all and bring to a simmer for 5 minutes, refrigerate and fine strain. Keep cold.

Sorbet
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.

Sable Cookie
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.

Grilled Fruits
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.

Plating

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.

Food photo © Maccabi USA