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Home > Our Recipes > Deserts > Sautéed ESTIVA Blue Whale plums with wine and port sorbet

Serves 8

Preparation time: 25 minutes

Difficulty: Challenging

Recipe by Cyril Paysserand


  • 75 cl (a bottle) red wine
  • 30 cl port
  • 1 zest of lemon
  • 1 vanilla pod
  • 2 dessert spoons of honey
  • 25 cl blackcurrant cordial
  • 2 bouquets of rosemary
  • 1.6 Kg of ESTIVA plums
  • 100 gr of blackcurrants
  • 100 gr of butter
  • 100 gr of sugar


Pour the red wine, port, honey, blackcurrant liqueur, rosemary, the vanilla pod and the zest of lemon into a pan.

Reduce by 1/3, pour half into a bowl and place in freezer, stirring every hour.

Reduce the remainder a further 1/3 and poach the blackcurrants in it while hot, leave to cool and set aside.

Quarter the plums, melt the butter and sugar, sauté the quartered plums for 3 minutes, pour the blackcurrant juice over them, leave to marinate while cooling.

Serve attractively on plates, each topped with a scoop of sorbet.