It is hot in Gurgoan, really hot. I have been striving to cool down, and sorbets are one way I have found to keep cool. One of the main reasons I bought my own ice cream maker a few years ago was to be able to make low-sugar ice creams and sorbets. I was getting frustrated by commercial ice creams that load their products with excessive sugar, so I wanted to move past that. The world of ice creams is large and complex. This is my attempt to break this world down as I picture

This is a simple but elegant dessert; most importantly, it uses very little sugar. Apples are a favourite in the French culinary world, and this is a lovely dish thatexpresses the beauty of the fruit. The apples are soft, but the texture is highlighted by the nuts' bite in the stuffing. The addition of cinnamon, so traditional, makes this dish familiar and soulful. It is very low in sugar, with sweetness coming from the natural sugars in the apples and the apple juice that tu

Poached fruit in red wine is quite common; the most common variation being pears braised in red wine, a very similar recipe. The wine flavour is concentrated and very pronounced. The cherry-producing regions of Italy, Piedmont, Veneto, and Emilia-Romagna have had this recipe for centuries as a way to preserve cherries. From this process came digestivos with cherries that became popular. The fruit and syrup have a deep flavour from the red wine, so use a good quality robust wi