Roasted Plum & Cinnamon Sorbet

Steps

1. Heat the oven to 200 °C400 °F. Spread 420 g ripe plums650 ml ripe plums2¾ cups ripe plums630 g ripe plums970 ml ripe plums4 cups ripe plums in a single layer in a baking dish.
2. Drizzle with 1½ tbsp pure maple syrup1½ tbsp pure maple syrup1½ tbsp pure maple syrup2 tbsp pure maple syrup2 tbsp pure maple syrup2 tbsp pure maple syrup, sprinkle with ½ tsp ground cinnamon½ tsp ground cinnamon½ tsp ground cinnamon¾ tsp ground cinnamon¾ tsp ground cinnamon¾ tsp ground cinnamon and roast for 20–25 minutes, until soft, jammy and bubbling at the edges.
3. Let the plums cool for 10 minutes. Scrape them and all their juices into a blender, add 15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice25 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice and blend, skins and all, until completely smooth.
4. Pour into the tubpint, cool to room temperature, then put the lid on.
5. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
7. Expect it to look crumbly after the first spin. That is normal for a sorbet with this little sugar.
8. If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Scoop into small bowls and rest a cinnamon stick beside the scoops.