| For the Pickled Strawberry Sorbet: |
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1 jar The Perfect Purée Strawberry Puree, thawed |
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3/4 cup apple cider vinegar |
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1 3/4 cup water, divided |
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10 black peppercorns |
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1 cinnamon stick |
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2 cloves |
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2 allspice berries |
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2 star anise |
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1/4 tsp. fennel seeds |
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2 cardamom pods, lightly crushed |
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3/4 cup sugar |
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1/2 cup maple syrup |
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| Method for the Pickled Strawberry Sorbet: |
| 1. |
Place vinegar, 1/4 cup water and spices in a medium saucepan and bring to a simmer over medium heat for 5 minutes. Add strawberries and simmer another 5 minutes. Remove from heat and allow to cool to room temperature. Add sugar and maple syrup and bring up to a boil, then allow to cook and reduce slightly for 10-15 minutes. Allow to cool to room temperature, then chill for 1-2 days. |
| 2. |
Strain mixture through a fine mesh strainer and stir in between 1 1/4 and 1 1/2 cup cold water, to taste, then process in an ice cream machine according to manufacturer’s instructions. Allow to firm up in freezer for at least 2 hours before scooping. |
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| For the Sweet Corn Crunch: |
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2/3 cup all-purpose flour |
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2/3 cup coarse-grind cornmeal or polenta |
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1/3 cup sugar |
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1 tsp. kosher salt |
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10 tbsp. chilled unsalted butter, cut into pieces |
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1 cup fresh sweet corn kernels (from about 1 large ear) |
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| Method for the Sweet Corn Crunch: |
| 1. |
Preheat oven to 375°F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over filling. |
| 2. |
Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes. Transfer to a wire rack and let cool 30 minutes before serving. |
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