Charred Orange Sorbet with Warm Rum Sauce & Spiced Cookie Bars

Charred Orange Sorbet with Warm Rum Sauce & Spiced Cookie Bars

Charred Orange Sorbet with Warm Rum Sauce & Spiced Cookie Bars

Prep Time
30 Minutes
Cook Time
12 Hour 45 Minutes
This restaurant-inspired dessert combines crisp and creamy textures, warm and icy temperatures and the distinctive flavours of black rum, charred oranges and aromatic Allspice. This is a flavour forecast 2013 recipe.
  • 1 orange

  • 175 gram (6 ounce) granulated sugar

  • 300 millilitre (½ pint) orange juice

  • 225 millilitre (8 fluid ounce) coconut milk

  • 125 millilitre (4 fluid ounce) single cream

  • 175 gram (6 ounce) flour

  • 1 teaspoon Ground Allspice

  • 100 gram (4 ounce) butter, softened

  • 50 gram (2 ounce) firmly packed brown sugar

  • 50 gram (2 ounce) granulated sugar

  • 1 egg

  • 2 tablespoons black rum

  • 1 Vanilla Pod

  • 3 tablespoons butter, divided

  • 4 oranges, peeled and segmented

  • 75 gram (3 ounce) granulated sugar

  • 75 millilitre (3 fluid ounce) orange juice


  • 1 Pre-heat the grill to high. For the Charred Orange Sorbet grate peel from orange then set aside. Remove white pith from orange, then cut orange crosswise into 6 slices. Place on foil-lined baking pan, sprinkle with 2 tbs of the sugar. Grill 10-15cm from heat for 7-8 minutes or until lightly charred. Allow oranges to cool then coarsely chop.
  • 2 Place remaining sugar and reserved grated peel in blender, cover then blend on a high speed until peel is very finely chopped. Add orange juice, coconut milk and cream. Blend until sugar is dissolved then pour into a medium bowl. Stir in chopped orange.
  • 3 Refrigerate for 2 hours or until well chilled. Pour into an ice cream maker and freeze according to manufacturer’s directions.
  • 4 Meanwhile pre-heat the oven to 190°C, 375°F, Gas Mark 5. For the Spiced Cookie Bars, mix flour and Allspice in medium bowl then set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg, rum and the seeds from the Vanilla Pod, mix well. Gradually beat in flour mixture on low speed, until well mixed. Spread in greased foil-lined 20cm (8 inch) square baking pan.
  • 5 Bake in the oven for 20-25 minutes or until edges are golden brown. Cool in pan on wire rack then cut into 4 squares. Cut each square crosswise into 4 triangles.
  • 6 For the Rum Sauce, melt 2 tbs of the butter in large non-stick pan on medium-high heat. Place orange segments in pan. Sprinkle sugar around oranges and cook for 10 minutes, or until sugar begins to caramelize, gently stirring. Remove from heat. Add orange juice and rum, cook for 2 minutes, stirring occasionally. Remove from heat, then stir in remaining 1 tbs butter until melted. Serve Spiced Cookie Bar with a small scoop of Charred Orange Sorbet and drizzle with warm Rum Sauce.

Nutritional Information

Typical Values Amount
Energy 270
TotalFat 2
Carbohydrates 37
Fiber 1