Ingredients
2 1/4 pounds Kelsey, Freedom, or Santa Rosa plums (about 9)
3/4 cup sugar
1/4 teaspoon salt
2 teaspoons cognac
1 teaspoon balsamic vinegar
Preparation
Cut plums in half and remove pits. Cut halves into 1 1/2-inch pieces. Combine plums, 3/4 cup water, the sugar, and the salt in a 5-quart nonreactive saucepan. Cook over medium heat until plums break down, about30 minutes. Stir occasionally to prevent plums from scorching.
Remove from heat and cool slightly. Puree mixture in a food processor and strain into a medium bowl set over an ice bath to chill. Stir in cognac and vinegar.
Freeze mixture in an ice-cream maker according to manufacturer’s instructions.
