I am so, so excited about this post. I’m practically bouncing in my chair with glee writing this because not only have I been waiting months to finally try this idea out, but it turned out to be an amazing success.
There’s no big story as to where I got the inspiration for this dish. I was musing to Rach in late July that I wanted to get an ice cream maker and play with flavors, and I mentioned the idea of a peanut butter ice cream/concord grape sorbet sundae, like “PB & J” – how fun would that be!? And then because for me it’s over-the-top or nothing, I wanted to go a step further and play with the “sandwich” idea even more, came up with this. Concord grape sorbet sandwiched between peanut butter cookies. “PB & J” turned up to 11.
This is one of those desserts where I’m clinging onto summer by my fingernails, refusing to let go. Ice cream and sorbet will soon be replaced with apple tarts and pumpkin breads, so this is my final hurrah. The tricky thing here is concord grapes are only in season for about a month – during Sept/October, thus me waiting a few months before I was able to make this. I stubbornly wanted only concord grapes since that’s the classic jelly pairing with a PB & J sandwich. I had to call around a bit before I found a few pints at a Whole Foods nearby and snatched them up tout de suite. The flavor of the sorbet is so intense, so childhood-reminiscent turned grown-up complex it’s perfect for the beginning of fall and that back-to-school feeling in the air. Sandwiched between sweet, sugary-rich peanut butter cookies… it’s hard to describe just how awesome it tastes. You’ll have to try it yourself (now! go!) to find out.