Plum Sorbet With Pistachio Rose Brittle & Honeyed Plums - cooking recipe

Ingredients

2 1/2 lbs mixed red and black plums, seeded and cut into thin wedges, divided
1 cup honey
1 tablespoon honey
kosher salt
1 cup whole milk Greek yogurt
1 teaspoon ground cardamom
2 tablespoons gin
3/4 cup raw pistachios
1/4 cup raw pine nuts
1/4 cup dried pink rose petal

Preparation

Toss 2 cups plums, 1 tablespoon honey and a pinch of salt together in a medium bowl. Cover and chill until ready to serve.
Heat 3/4 cup honey and 1/4 cup water in a large saucepan over medium high until boiling. Add remaining plums and cook until plums begin to fall apart and mixture is jammy, 15 to 20 minutes. Let cool slightly; transfer to a blender. Puree plum mixture, yogurt, cardamom, gin and 1/8 teaspoon salt until completely smooth. Line a medium metal bowl or loaf pan with plastic wrap and scrape in sorbet mixture. Freeze until firm, about 6 hours.
Meanwhile, arrange a rack in center of oven; preheat to 350 degrees F. Toss pistachios, pine nuts, 1/4 cup honey, and 1/2 teaspoon salt in a medium bowl. Scrape onto a silpat- or parchment-lined rimmed baking sheet and spread in a single layer. Bake brittle until pistachios are golden brown and honey is bubbly, 15-20 minutes. Sprinkle with rose petals and lightly press to adhere. Let cool until hardened, then break up into small pieces; discard any dark brown, bitter pieces.
Scoop sorbet into bowls and top with macerated plums and broken brittle.