Cherimoya-Lime Sorbet

The custardy texture of ripe cherimoyas becomes airy and almost mousse-like in this recipe. It’s fantastic served with crisp shortbread cookies or a slice of buttery pound cake.

• 3/4 cup granulated sugar
• 2 to 3 large ripe cherimoyas (about 3-1/2 lb.)
• 2-1/2 Tbs. fresh lime juice
• 1/2 tsp. finely grated lime zest
• Sea salt

In a 2-quart saucepan, combine 1 cup water with the sugar and bring to a boil over medium-high heat. Stir until the sugar is dissolved. Remove from the heat and let the sugar syrup cool completely, about 15 minutes. Meanwhile, cut the cherimoyas into quarters, scoop out the flesh with a spoon, and discard the seeds. In a food processor, purée the cherimoya flesh until smooth. (You will need 3 cups of purée.) Add the lime juice, zest, sugar syrup, and a generous pinch of salt and pulse to combine. Transfer the sorbet mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely chilled, about 2 hours. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep, frozen, for up to 1 month.

Yuca Bread with Queso Fresco (Pan de Yuca)

The ratio of flour to cheese seems crazy, but it works. Serve the bread hot (for a spongy texture) or warm (for a denser interior with the dough settling more and forming air pockets). If you like, serve it with the spicy-sweet guava-chile butter.

For the guava-chile butter (optional)

• 1 (21 oz.) can guava paste
• 1/4 cup Chinese black vinegar
• 1/4 cup Sriracha sauce
• 2 Tbs. salted butter, at room temperature

For the yuca bread

• 1 cup yuca flour
• 1 lb. queso fresco, finely grated (about 4 cups)
• 1 large egg, beaten
• 1 tsp. baking powder
• 2 Tbs. whole milk
• 1 Tbs. unsalted butter, melted
• 1 tsp. kosher salt
• 1 tsp. granulated sugar

Make the guava-chile butter

In the bowl of a stand mixer, using the paddle attachment, beat the guava paste until it is smooth and has lightened in color. Scrape down the sides of the bowl with a rubber spatula several times. Slowly drizzle in the vinegar while mixing on low speed and scrape the bowl down again. Add the Sriracha and continue mixing on low. Scrape down the sides of the bowl, then beat in the butter. Mix just to combine thoroughly.

For the yuca bread

Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.

Combine the flour, cheese, egg, baking powder, milk, butter, salt, and sugar in a bowl and knead them together until thoroughly mixed and fairly smooth. Form the dough into about 20 round balls. Bake the rolls on the baking sheet for 20 minutes or until golden brown. Serve warm. To reheat, cover the bread loosely with aluminum foil and heat for 6 to 8 minutes in a 200°F oven.