Sorbet: Spread kiwis with lime juice and powdered sugar through a sieve, set in the freezer with the lid closed.
Spicy plum sauce: Boil plums with red wine together, soften plums, finely mash the whole thing in a hand mixer, season with sugar, cayenne pepper and ground cloves.
Serve: Thaw frozen sorbet a tiny bit, then perhaps work in hand mixer or with mixer until smooth. Fill into glasses and bring to the table on the spot, or return the soft sorbet to the freezer for a short time until it becomes malleable for scoops.
Pour some lukewarm sauce onto plates, place balls inside. Add remaining sauce to table.
Garnish: a few plums, in wedges, kiwi, in slices. Garnish sorbet with the fruits.
Prepare: Cook sorbet four to five days, sauce 1 day in advance. Keep both with the lid on (the sauce in the refrigerator).
Tips * Use any berries in place of kiwis.
* In place of lime juice use those of ordinary lemons.
* Instead of fresh plums use 100 g of dried plums: soak for one night in 2 dl of hot red wine or possibly water, bring to a boil, crush with the liquid in a hand mixer or possibly with a food processor.
Our tip: use your favorite red wine for cooking!
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