charred orange sorbet with warm rum sauce recipe | Schwartz

Ingredients

• 1 orange
• 175 g (6 oz) granulated sugar
• 300 ml (½ pint) orange juice
• 225 ml (8 fl oz) coconut milk
• 125 ml (4 fl oz) single cream
• 175 g (6 oz) flour
• 1 tsp Allspice Ground
• 100 g (4 oz) butter, softened
• 50 g (2 oz) firmly packed brown sugar
• 50 g (2 oz) granulated sugar
• 1 egg
• 2 tbsp black rum
• 1 Vanilla Pod
• 3 tbsp butter, divided
• 4 oranges, peeled and segmented
• 75 g (3 oz) granulated sugar
• 75 ml (3 fl oz) orange juice