White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups Recipe | Epicurious

Ingredients

• 6 medium white nectarines (1 1/2 pounds/675 g), pitted and sliced
• 2/3 cup (160 ml) water
• 3/4 cup (150 g) sugar
• Freshly squeezed lemon juice or kirsch
• 1/3 cup (45 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground star anise
• 1/2 teaspoon ground Szechuan pepper
• 4 tablespoons (2 ounces/60 g) butter, at room temperature
• 1/3 cup (65 g) sugar
• 2 large egg whites, at room temperature
• 1 1/2 cups (375 ml) plum wine
• 2 1/2 cups (12 ounces/340 g) blackberries
• 2 tablespoons (30 g) sugar
• Sliced almonds or sesame seeds, toasted, for garnish